Xalapa Saison

Based on the mild jalapeño saison recipe from the Brooklyn Brew Shop‘s Beer Making Book, this saison is a perfect balance of malt and spice.

 

 

 

 

[beerxml recipe=http://devilsgatebrewing.com/wp-content/uploads/2012/09/Xalapa_saison.xml]

Important Brewing notes:

  • Make sure you wash and lightly scrub the peppers, to get any wax or other garbage off of them. Organic peppers, or peppers from your own garden are preferred.
  • If you let a few seeds get into your boil, it’s not the end of the world.
  • When we make this at Devil’s Gate, we leave about one pepper’s worth of diced pepper flesh in primary for extra flavour.
  • If you want to get more spice, you can add one of the peppers at 20, though you’ll lose some of the flavour.
  • Primary fermentation should start around 70 degrees, and rapidly rise to approximately 85 over the course of fermentation.
  • Once primary fermentation has stopped (about 5 or 6 days), leave your beer alone for 2 weeks to let the yeast clean up the yucky stuff.
  • This beer will be ready in 2 weeks after bottling or kegging, and it will be freaking awesome in 3 weeks.
  • If you bottle, use one cup of agave nectar instead of corn sugar. If you keg, reduce that to 1/3 of a cup and carbonate to 3 volumes.