This recipe was developed specifically for the annual brewfest at the beautiful Fonthill Castle in Doylestown. The delightful brew was such a huge hit on that warm summer evening that we decided to make it available in our stores, and now we’re brewing it on Saturday, May 4 for our spring barrel brew. While maintaining the spicy characteristics of a Belgian Saison, it is generously hopped with New Zealand’s finest, lending a robust and juicy fruit profile.

Ingredients                                                                                                Statistics

9 lb. Weyermann Pilsner                                                                                                        Original Gravity 1.063
1.5 lb. Weyermann Wheat                                                                                                     Final Gravity 1.010
1 lb. Dingemans Caravienne 20° L                                                                                        Alcohol Content 6.9%

1 lb. Clear Belgian “Simplicity” Candi Syrup

3/4 oz. New Zealand Pacifica Hop Pellets (Bittering) with 60 minutes left in the boil.
1/2 oz. New Zealand Nelson Sauvin Hop Pellets (Flavoring) with 10 minutes left in the boil.
1/2 oz. New Zealand Pacific Jade Hop Pellets (Flavoring 2) with 5 minutes left in the boil.
1/2 oz. New Zealand Nelson Sauvin Hop Pellets (Finishing 1) with 1 minute left in the boil.
1/4 oz. New Zealand Pacifica Hop Pellets (Finishing 2) with 1 minute left in the boil.
1/2 oz. New Zealand Pacific Jade Hop Pellets (Finishing 3) with 1 minute left in the boil.

White Labs WLP566 Belgian Saison II

6 Muslin Bags
5 oz Priming Sugar (for bottling)

Procedure

A few hours before you begin to brew, prepare your liquid yeast according to the package instructions. We assume that you are familiar with all-grain homebrewing techniques, so these procedures are abbreviated.

  1. Follow standard all-grain practices and mash the grains at 152F for 1 hour. Grain quantities were calculated assuming 70% efficiency, please see a Keystone employee if your efficiency is different.
  2. Boil for an hour, adding hops along the schedule detailed above. Keep an eye on the pot to avoid boil-overs.
  3. With 15 minutes left in the boil, add ½ teaspoon of Irish Moss, or 1 Whirlfloc tablet, to help clarify your beer (optional). Also, add the Candi Syrup (not optional).
  4. At the end of the boil, chill the wort as quickly as possible. A copper or stainless steel immersion chiller is a great way to accomplish this.
  5. Make sure the wort is below 80°F before you have your wort transferred into a barrel, but do not perform the transfer yourself. Instead, let a Keystone Homebrew employee know that you are ready.
  6. Be prepared to drop off your sanitized and volume-calibrated fermentors at our Montgomeryville store by Saturday, May 25. If using a keg, you may bring a pre-sanitized keg to our store on the day of the event, or you may purchase a Sanikeg from us at any time.
  7. This beer will ferment in the barrel for approximately one month. We will then transfer it to your fermentor and contact you so you can pick it up.
  8. Using a hydrometer, confirm completion of fermentation prior to bottling. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.