Our friends at Imperial Yeast custom-built this recipe for Chop & Brew fans to brew ahead of or on Big Brew Day 2022.
Sometimes it seems like spring will never get here. This beer guarantees that your life will at least taste like spring – even if winter just won’t give up.
This is a fairly classic and straightforward Saison recipe using B56 Rustic, which comes from Brasserie Blaugies. It’ll contribute some really nice light fruity esters with a solid backbone of spicy, clove, and pepper-like phenolics to back it up. If you love bubblegum esters, turn up the heat to pump those out. The resulting beer will finish with a full body and smooth mouthfeel. If you are looking to change things up, consider fermenting this recipe with B64 Napoleon which will dry the beer out to almost zero, and turn up the lemon esters and peppery phenolics. If you aren’t able to find Styrian Goldings, consider substituting the hop charges with East Kent Goldings or Willamette.
Get your ingredients ready to brew it for Big Brew Day. Or… Brew it now to have on tap for Big Brew Day and brew it again that day so friends can taste the beer at the same time they see how it’s brewed. Before you brew, sure to watch our video interview with Imperial Yeast on Pro Tips on Fermenting Fool’s Spring Saison!
Also see Imperial Yeast’s Big Brew Day recipe for Dry-Hopped Kölsch.
Fool’s Spring Saison
Size: 5 gallons
Target OG: 12ºP (1.048)
Target FG: 2ºP (1.008)
Target ABV: 5.3%
Target IBU: 32
Grain Bill
- 6.5 lbs Weyermann Barke Pilsner Malt
- 3.2 lbs Bestmalz Spelt Malt
- 0.3 lbs Acidulated Malt
Hops
- 1.5 oz Styrian Goldings (5.5%AA) @ 60 minutes
- 0.5 oz Styrian Goldings (5.5%AA) @ 10 minutes
Water
- If possible, target about 120-150ppm sulfate and keep chloride levels no higher than 40-50ppm. A SO4/Cl ratio of 3:1 is a solid goal.
Mash
- 154ºF (60 minutes)
Yeast / Fermentation
- B56 Rustic. Pitch at 74ºF and let free-rise to 80ºF. If that’s impractical for your setup, pitch at 76ºF and hold there.