Oaked Saison - Belgian Strong

Step by Step

Add 1 tsp. 80% lactic acid to 26.5 L of water in kettle. Heat water to ~160 F (71 C).

Add crushed steeping grains in a mesh bag to the water and steep for 30 minutes at 71 C. Remove grains, allowing the bag to drip over the kettle, and then bring the wort to a boil.

When a boil is reached, remove kettle from heat and stir in the dried malt extracts. Once fully dissolved, turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding hops at the start of boil. Add yeast nutrients (I use 1 tablet BrewFerm Servomyces yeast nutrient), Irish moss and dextrose at 10 minutes remaining.

Chill the wort to around 75 °F (24 °C). Transfer to primary fermenter. Aerate the wort well, pitch yeast and swirl fermenter to mix well. Place blow-out valve for first 24-36 hours, then switch to normal airlock.

NOTE: Some Saison yeast strains are prone to stall, so allow the beer to ferment in primary a full two weeks if needed. LalBrew Farmhouse yeast is not prone to this, especially when provided with good yeast nutrient at start. I also use 2 packets (22 g) of LalBrew Farmhouse yeast to ensure it overcomes the high starting gravity.

Once primary fermentation is done, transfer to secondary. I use a conical fermenter that allows removal of trub and secondary fermentation without transferring to a new vessel.

For secondary aging, add toasted oak chips to simulate barrel aging at the start of secondary. I prefer medium toasted ex-bourbon barrel chips. To do this, boil oak chips in water for 15 min, then let cool for 5 minutes. Place chips in sterilized mesh bag weighed down with sterilized stainless-steel balls so that it fully submerges, then add to secondary fermenter.

Let age for another 1-3 weeks in secondary (tasting at 1 week and then every couple of days for desired oak flavor).

Once the desired oakiness is reached, transfer to bottles or keg. If bottling, add 9.2 grams sugar per liter before bottling. If kegging, simply transfer to sterilized keg and set CO2 pressure to 11 psi at 38 F (3.5 C) adding 1 psi for every 2 degrees above 38 F.

Recipe created by heavily modifiying the Brew Your Own Solara Saison recipe.