Standard Saison Ale 21L - YEASTFLOW

A stronger "pub" version of Table Saison. While the former was consumed at work, this was mainly served at festive times or taken out for after-work celebrations. The preparation is similar to Table Saison, but with more malt. The higher alcohol content means that it requires a slightly longer maturation period. Saison is consumed fresh, so it's worth waiting a month after bottling and then checking each week to see when it reaches the right flavour for you.

By default, our recipe packs do not contain any water treatment agents unless specifically stated in the description. If you need water treatment, you can buy it at a discount HERE.

Dr. Márton Pelles did an incredible summary of what to expect from such a beer. Márton is an economic historian and brewer, so we can find out exactly how beer styles evolved. Just a plain Saison, the traditional Walloon harvest beer.

Malt:

5.6kg Viking Pilsner malt

300g Viking Cooky malt 

Hops (+ boiling time):

10g Magnum hops - 60 min

30g Tettnanger hops - 30 min

20g Tettnanger hops - 15 min

Yeast:

1 pc Yeastflow Kingster

The full recipe can be found HERE.

You can make 21 litres of beer from the recipe pack.