Solera Saison

Solera Saison

(5.5 gallons/21 L, all-grain)
OG = 1.049  FG = 1.002
IBU = 9  SRM = 4  ABV = 6.1%

Ingredients
6.8 lbs. (3 kg) Belgian Pilsner malt 
1.5 lbs. (0.68 kg) white wheat malt
8 oz. (227 g) Munich malt
8 oz. (227 g) caravienne malt
8 oz. (227 g) acidulated malt
12 oz. (340 g) dextrose (10 min.)
2.75 AAU Willamette hops (60 min.) (0.53 oz./15 g at 5.5% alpha acids)
0.5 tsp. yeast nutrient (10 min.)
0.5 tsp. Irish moss (10 min.)
Imperial Yeast B64 (Napoleon), Wyeast 3711 (French Saison), 
LalBrew Belle Saison, or similar yeast

Step by Step
This recipe uses acidulated malt to correct pH to approximately 5.5. If you use another method, just add an additional 8 oz. (227 g) base malt. 

For infusion mash brewers, target a mash temperature of 147–148 °F (64 °C) for 90 minutes, followed by a 10-minute mash out rest at 168 °F (76 °). For those brewers who wish to utilize a step mash, I usually aim to mash in at 131 °F (55 °C) for 15 minutes, raise the temperature to 144 °F (62 °C) and hold for 60 minutes, raise temperature to 158 °F (70 °C) for 15, and then mash out at 168 °F (76 °C) for ten minutes. 

Boil the wort for 60 minutes, adding hops at the start of boil, and finings and dextrose at 10 minutes remaining. 

Chill the wort to around 65 °F (18 °C). Aerate the wort well if using liquid yeast and pitch yeast. Allow temperature to free rise up to 75 °F (24 °C). Some saison yeast strains are prone to stall and so I always allow the beer to ferment for a full two weeks. Since additional conditioning will occur in the barrel; however, the beer does not necessarily have to be fully fermented. 

Once the beer has completed fermentation, you should have approximately 5 gallons (19 L) to add to the barrel and 2 quarts (2 L) to set aside (I use growlers with airlocks) to top off the barrel after a few months or as needed. A keg, purged of oxygen, could also function as an excellent long-term storage solution for the top-offs.

Extract with grains option: 
Replace the Pilsner, wheat, and acidulated malts with 4 lbs. (1.8 kg) Pilsner dried malt extract and 12 oz. (340 g) wheat dried malt extract. Add 1 tsp. 88% lactic acid to 7 gallons (26.5 L) of water. Add crushed grains in a bag to the water and heat to ~170 °F (77 °C). Remove grains, allowing the bag to drip over the kettle, and then bring the wort to a boil. When a boil is reached, remove kettle from heat and stir in the dried malt extracts. Once fully dissolved, turn the heat back on and bring to a boil. 

Follow the remainder of the all-grain recipe instructions.