Boerderij Saison - The Farmhouse BeerBeer type
craftBeer type Beer description This month’s Craft recipe was inspired by a Belgian farmhouse beer that boasts a lively, spicy pale malt flavour with a thirst quenching finish and a fruity, peppery aroma with hints of vanilla. Flavour profile
- Approx. Alcohol Level:
- 6.7% ABV
- Naturally Carbonated:
- 2 x 500g Light Dry Malt
- 250g Mr Beer Golden Malt Extract
- 25g Perle Hop Pellets
- Lallemand Belle Saison Dry Yeast
- 72g Mr Beer Pack of Carbonation Drops
Step 1 : Mix
- Clean and sanitise all equipment that will come in contact with the brew.
- Bring the Golden Malt Extract to the boil in 1 litre of water.
- Add the Perle Hop Pellets and boil for 20mins.
- Remove from the heat and set the pot in a cold/ice water bath to cool.
- Strain the malt hop liquid into the Fermenting Vessel (FV).
- Add the Light Dry Malt to the FV.
- Fill the FV with cold water to the 8.5 litre mark.
- Sprinkle the Belle Saison yeast and fit the lid.
Step 2: Brew
- Place the FV in a location out of direct sunlight and try to ferment between 18C-22C.
- Fermentation should take 7 to 10 days.
- On day 7 check the specific gravity (SG).
- Check the SG again the following day and so on.
Step 3: Bottle
- The brew is ready once the SG has stabilised over a couple of days, expect about 1006 to 1010.
- Gently fill clean PET bottles to about 3cm from the top.
- Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred).
- Store the bottles upright in a location out of direct sunlight at or above 18C.
Step 4: Enjoy
- After at least two weeks, check for sufficient carbonation by squeezing the bottles.
- Bottles kept unrefrigerated should improve with age.
- When ready to drink, chill the bottles upright.
- The chilled beer may be poured into clean glassware, leaving the sediment behind.
- Expect the alcohol content to be approximately 6.7%ABV.