Drew’s “Saison Ete”


(provided by the Home Beer, Wine, and Cheesemaking Shop)

Coriander, bitter orange peel, and black peppercorns add beautiful background notes in this rustic, Belgian- and French-inspired farmhouse ale.

Malt Extract:Pilsen light liquid malt extract (9 lbs)
Light rock candi sugar (1 lb)
Specialty Malts:German wheat malt (12 oz)
Vienna malt (8 oz)
Acidulated malt (4 oz)Special B malt (8 oz)
Black malt (4 oz)
Carawheat (4 oz)
Chocolate malt (4oz)
Marris Otter pale malt (4 oz)
Hopping Schedule:
(Variety, amount, boil time)
#1 Styrian Goldings (2 oz; 60 min)
#2 Saaz (2 oz; 5 min)
Other additions:Calcium carbonate (1/2 teaspoon)Irish moss (1 teaspoon)
Coriander seed (0.5 oz)
Bitter orange peel (0.5 oz)
Black peppercorns (1/2 teaspoon)
Starting Gravity:1.076
Fermentation Temp:65-75 degrees F
Yeast:Wyeast Labs #3711 French Saison


  1. In a small pot bring 4 quarts of water to around 150 degrees (bubbles start to form on the bottom.)
  2. Remove from the heat and stir in the specialty grains, cover and steep for 20-30 minutes.
  3. Meanwhile, fill the large brew pot half full with water and apply heat.
  4. When bubbles start to rise from the large pot, turn off the heat and stir in the extract.
  5. After the grains have steeped for 20-30 minutes, pour them through a strainer into the large brew pot.
  6. Add some hot water to the small pot and rinse the grains in the strainer.
  7. Bring what is now called ‘wort’ to a full, roiling boil. Watch for boilovers!
  8. Once the foaming stops, add the contents of the first hop package along with the calcium carbonate.
  9. Sanitize your fermenter, strainer, airlock & stopper.
  10. Maintain the boil for one hour, adding the Irish moss when 20 minutes remain in the boil.
  11. Add the Saaz hops package, coriander seed, and bitter orange peel when 5 minutes remain in the boil.
  12. When the boil is done, add the peppercorns, and cool the pot in a sink until sides are cool to the touch.
  13. Pour the wort into your sanitized fermenter, add pre-chilled water to bring it up to 5 gallons at about 75 degrees and pitch the yeast.
  14. Ferment in the temperature range recommended above.