Belgian Style - Saison
The Belgian Saison is a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish.
Medium-high fruity and spicy flavors, supported by a low to medium soft malt character, often with some grainy flavors. Bitterness is typically moderate to high, although sourness can be present in place of bitterness.
Programmed infusion process; pH 5.3
- 60 ‘ at 63 °C
- 30 ‘ at 72 °C
- 1’ at 78 °C; sparging at 80 °C
- boiling: 90 min;
- first hop: 30 min;
- third: 90 min;
Rest of process
- Whirlpool or centrifuge
- Fermentation for 7 days at 19 - 20 °C
- Yeast collection
- Maturation or secondary fermentation for 1 week at 14 °C – 16 °C
- Conditioning for 1 week at 0 °C - 1 °C
- Remove the sediment.
- Refermentation in the bottle: 10 – 15 days at 21 – 22 °C (warm dark room)
The amount of sugar is in relation with:
- residual sugar from main fermentation
- residual CO2
- the desired CO2 content e.g. 6‐7 g / lit. CO2
The amount of hop is also related to the isomerisation yield in the brewery.
This recipe is a guideline provided by Dingemans Maltings. Some modifications may be required depending the used ingredients and the technological conditions of the brewery. Dingemans cannot be held responsible for the final beer quality.