Linden Street Saison Braggot
Experience the harmonious fusion of beer and mead with this Honey Saison Braggot. The crisp and fruity notes of Saison yeast blend beautifully with the warmth of honey, creating a complex brew that's perfect for any occasion. This recipe will guide you through crafting a refreshing, aromatic beverage that tantalizes the palate with every sip, bringing the best of both worlds together.
ingredients
- 6 lbs Pilsner malt
- 2 lbs Munich malt
- 1 lb Honey (wildflower or clover preferred)
- 1 lb Light Dried Malt Extract (DME)
- 1 oz Hallertau hops (60 minutes)
- 1 oz Saaz hops (15 minutes)
- 1 packet Saison yeast (e.g., Wyeast 3711 or Safale T-58)
- 1 tsp Irish Moss (optional, for clarity)
- 5 oz Priming sugar (for bottling)
- 1/2 tsp yeast nutrient
steps
- 1.
Begin by heating 3 gallons of water in your brew kettle to approximately 165°F.
- 2.
Add the crushed Pilsner and Munich malts to the water, maintaining a mash temperature of 150°F for 60 minutes.
- 3.
After mashing, drain and rinse the grains, collecting the wort into the kettle until you reach 6 gallons.
- 4.
Bring the wort to a boil, then add the Hallertau hops.
- 5.
Boil for 45 minutes and add Irish Moss (if using) and the Saaz hops 15 minutes before the end of the boil.
- 6.
Remove from heat and cool the wort rapidly using a wort chiller.
- 7.
Once cooled to about 70°F, transfer to a sanitized fermentation vessel and top up with water to reach 5 gallons.
- 8.
Add honey and yeast nutrient, then pitch the yeast.
- 9.
Ferment in a temperature-controlled environment (around 70°F) for 1-2 weeks, or until fermentation is complete.
- 10.
Once fermentation is done, bottle your braggot with priming sugar and let it carbonate for an additional 2 weeks.
- 11.
Chill, pour, and enjoy the complex flavors of your Honey Saison Braggot!
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