Savusaion
Savusaion
recipe
A refreshing and intriguing beer that combines smokiness and tartness, taking you to the Belgian countryside where saison beers originated. Preparation Time: 4-6 weeks (fermentation and conditioning)
Serving Size: Approximately 20 liters
Ingredients:
- 5 kg Pilsner malt - 1 kg beech smoked malt
- 0.5 kg caramel malt
- 50 g Saaz hops (bittering hops)
- 30 g Hallertau hops (aroma hops)
- 1 packet Saison yeast
- 10 g sugar for bottling
Instructions:
1. Mashing: Heat 20 liters of water to 67°C and add the malts. Allow to mash for 60 minutes. 2. Sparging: Raise the temperature to 75°C and sparge the mash. Collect approximately 25 liters of wort.
3. Boiling: Boil the wort for 60 minutes, adding Saaz hops at the beginning of the boil and Hallertau hops in the last five minutes.
4. Cooling: Cool the wort quickly to about 20°C.
5. Fermentation: Transfer the wort to a fermentation vessel and add the Saison yeast. Allow to ferment for about 2-3 weeks.
6. Bottling: Add sugar for bottling and transfer the beer into clean bottles. Let it condition for another 2-3 weeks before enjoying.
Nutritional Information (per 100 ml):
- Energy: 45 kcal
- Protein: 0.5 g
- Carbohydrates: 4 g
- Fat: 0 g
- Alcohol: 5-7% vol.
Reviews: 3.93 (6328 reviews) ★★★★★