Brasserie Thiriez’s Étoile du Nord clone
Brasserie Thiriez’s Étoile du Nord clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.006
IBU = 35 SRM = 3 ABV = 5.3%
Founder Daniel Thiriez started his brewery with one thing in mind — to bring farmhouse brewing back to France and French Flanders in particular. Their La Blonde d’Esquelbecq, Les Québécoises, and Étoile du Nord (known as “Extra” in the U.S.) are the basis for what would become the signature beers of French saison. All are crisp, clean, fermented without wild yeast and can only be described as sublime in their simplicity. Everything is balanced. Daniel has recently retired and has passed the torch to his daughter, Clara, who was kind enough to share the recipe for Étoile du Nord / Extra. Note that Daniel Thiriez has long stated the yeast that companies sell as “French Saison” is different from his strain. If you’d like, try any clean diastatic saison or biere de garde yeast in its place.
Ingredients
9.5 lbs. (4.3 kg) Soufflet Pilsner malt
8 AAU Brewer’s Gold hops (60 min.) (1 oz./28 g at 8% alpha acids)
2.75 oz. (78 g) Bramling Cross hops (whirlpool)
12 mL lactic acid
Wyeast 3711 (French Saison), Omega OYL-026 (French Saison), or Imperial Yeast B64 (Napoleon) yeast
1 cup corn sugar (if priming)
Step by step
This recipe uses a step mash. Add lactic acid to adjust mash pH to 5.5–5.7. Begin with a 5-minute rest at 131 °F (55 °C). Ramp temperature up to 144 °F (62 °C) and rest there for 50 minutes. Raise temperature to 162 °F (72 °C) and rest for 5 minutes. Sparge with water at 172 °F (78 °C) and collect 6.5 gallons (24.5 L) of wort and boil for 60 minutes. Add the Brewer’s Gold at the start of the boil.
When the boil is complete, turn off heat and give the wort a stir to create a whirlpool and then add the Bramling Cross hops. Cover and let rest for 15 minutes, then cool to 62 °F (17 °C) and pitch yeast. Allow to free rise to no warmer than 76 °F (24 °C).
When fermentation is complete, add priming sugar and bottle or condition in a keg, allowing to carbonate at room temperature for two weeks prior to cooling.
Brasserie Thiriez’s Étoile du Nord clone, Extract
(5 gallons/19 L, extract only)
OG = 1.047 FG = 1.006
IBU = 35 SRM = 3 ABV = 5.3%
Ingredients
5.2 lbs. (2.4 kg) Pilsner dried malt extract
8 AAU Brewer’s Gold hops (60 min.) (1 oz./28 g at 8% alpha acids)
2.75 oz. (78 g) Bramling Cross hops (whirlpool)
12 mL lactic acid
Wyeast 3711 (French Saison), Omega OYL-026 (French Saison), or Imperial Yeast B64 (Napoleon) yeast
1 cup corn sugar (if priming)
Step by step
Heat 6.5 gallons (24.5 L) of water to a boil and then turn off heat. Stir in the malt extract until completely dissolved and then return to heat. Boil 60 minutes, adding the Brewer’s Gold at the start of the boil.
When the boil is complete, turn off heat and give the wort a stir to create a whirlpool and then add the Bramling Cross hops. Cover and let rest for 15 minutes, then cool to 62 °F (17 °C) and pitch yeast. Allow to free rise to no warmer than 76 °F (24 °C).
When fermentation is complete, add priming sugar and bottle or condition in a keg, allowing to carbonate at room temperature for two weeks prior to cooling.
