Brewed, fermented and sampled by Chip Walton in Brewing TV - Episode 37: Happiness is a Warm Carboy. This low-gravity table saison was inspired by a recipe from Kris England. Chip pushed Le Saisonette to high temperatures (low 80s) during primary fermentation to achieve optimal funkiness and pepper notes. He put the carboy of wort in a tube of water with an electric aquarium heater to control the temperature. Ingredients and process below:
- 3 lbs Pilsen DME
- 1 lb Wheat DME
- 1 lb corn sugar
- 1 oz. German Spalt - pellet - 4.5%AA - 60 min
- 1/2 Tbsp Grains of Paradise (Paradise Seeds) [uncrushed, though I generally do crush them with a mortar & pestle)
- 1 oz candied ginger peas
- Wyeast 3724 Belgian Saison (800ml starter - after two-step propagation)
Add Wheat and Pilsen DMEs to near-boiling water and stir well to dissolve and avoid scorching.
Total boil time is 60 minutes. At boil, add German Spalt pellet hops. Boil for 45 minutes.
Add corn sugar. Boil for 5 minutes.
Add Grains of Paradise and candied ginger. Boil for 10 minutes.
Kill the heat, chill the wort and top off for a carboy of wort at 68F. Looking for a OG: 1.038-1.044.
Put carboy in large tub. Fill with 68F water to a line near the surface line of the wort. Put aquarium heater into tub of water. Set to 68F.
Increase temperature by 2 degrees everyday until you reach 80F or a bit higher.
Saisons are infamous for stalling part-way through fermentation. Patience will pay off. Ferementation will take off again eventually.
I racked to secondary after being in primary for three weeks and reaching a SG: 1.009.