Le Saisonette Brewed, fermented and sampled by Chip Walton in Brewing TV - Episode 37: Happiness is a Warm Carboy. T
his 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: Fermentables - 3 lbs Pilsen DME - 1 lb Wheat DME - 1 lb corn sugar Hops - 1 oz. German Spalt - pellet - 4.5%AA - 60 min Spices - 1/2 Tbsp Grains of Paradise (Paradise Seeds) [uncrushed, though I generally do crush them with a mortar & pestle) - 1 oz candied ginger peas Yeast - Wyeast 3724 Belgian Saison (800ml starter - after two-step propagation) Process - 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. Fermentation will take off again eventually. - I racked to secondary after being in primary for three weeks and reaching a SG: 1.009.