Saison Du Mont All Grain Recipe
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My wife says it's the best one I've made yet (approx 10 AG batches to date). Used Lallemand Saison dry yeast due to hot, overseas (Navy), long shipping periods. 8/15/14 - Pitched Belle Saison at 74 F. Let free rise to 79 F over 5-6 days then added low watt heat belt when temp dropped to 77 F. Heat belt brought it up to 80 and it was held there to FG. 9/13/14 - Bottled 5.75 gal with 1 cup corn sugar for 3.2 vols. OG 1.054 FG 1.009 ABV 6%. Very clear into bottles. 9/18/14 - Tried a bottle after only 1 week of conditioning. I'm no pro, but have got a bit of ginger, citrus, pepper and what I guess to be that barnyard smell/taste I read about... All in all, very proud with this one. It will undoubtedly get better with aging.