🐓 Saison – Brewing InstructionsUpdated 21 days ago

🍻 Beer Info

• Background: A tribute to the traditional farmhouse ales of Wallonia. This Saison is dry, highly carbonated, and driven by expressive yeast character. Expect notes of citrus peel, white pepper, and subtle herbs — with optional spice additions for even more depth.

• Style: Belgian Saison (Farmhouse Ale)

• ABV: ~6.5%

• Fermentation time: 14 days

• Ready to drink: 19 days

📦 What’s Included

NorthernBrewer provides ingredients. They may include extra—always measure for accuracy.

Malt & Grains

• 3 lbs German Pilsen Malt (crushed)

• 1 lb Weyermann Acidulated (crushed)

• 1 lb Flaked wheat (uncrushed)

Hops

• 1 oz magnum

Yeast

• 1x Safely BE-134 Belgian Saison Dry

✅ Before You Start

📲 Scan the QR Code to Load the Recipe

Before you begin brewing, you’ll need a QR code for this recipe.

• Contact Exobrew Support to request your QR code.

• Once received, scan the QR code using your app or browser.

• This will automatically download the “Icelandic Pale Ale” recipe from the cloud and load all brewing steps into the system.

Important: The recipe won’t appear on your machine until the QR code is scanned.

🥣 Ingredient Preparation

1. Malt

• Weigh 2.4  lbs German Pilsen Malt,  0.1 lbs Weyermann Acidulated and 0.3 lbs flaked wheat

• Mix both in a single bowl

• Use the app/portal for precise water amount for pre-mixing

2. Hops

Prepare four hop bags using Magnum pellets:

• 0.3 oz → Compartment 1

3. Yeast

• Keep Safe Ale BE-134 Belgian Saison Dry Yeast

• Add it after wort cools, when prompted by the app

🧪 Fermentation & Conditioning Schedule

🧬 Primary Fermentation

• Keg lowers to 25°C, then add yeast

• Attach:

  • Airlock to the center lid post

  • Trub container to the bottom of keg

• Keg maintains 18°C for 2 days.

• Gradually rises from 18°C to 25°C over 2 days

❄️ Conditioning & Cold Crashing

🌀 Conditioning 1 (Day 5–6)

• Temp: 25°C

• Remove, empty & replace trub container

❄️ Secondary (Days 7–13)

• Slowly drop temp from 25°C to 12°C over 2 days

• Hold at 12°C for 3 days

• Then hold at 5°C for 2 more days

❄️ Conditioning 2 (Day 14)

• Temp: 5°C

• Remove and empty trub container

🫧 Carbonation & Serving (Days 15–16)

1. Attach CO₂ cartridge to pressure regulator

2. Connect the black ball lock connector to the regulator

3. Mount the regulator to the keg post labeled CO2

4. Open regulator – wait 1 day.

5. Replace CO₂ cartridge – wait another day.

6. Connect the tap to the black ball lock connector, attach to keg post marked TAP

7. Gently release pressure using the overpressure valve

8. Set to 5 psi for the perfect pour

9. Tap, sip, and enjoy your refreshing Icelandic Pale Ale!