Sans Glutonne Saison, Extract

(5 gallons/19 L, extract only)
OG = 1.055   FG = 1.010
IBU = 20   SRM = 24   ABV = 5.8%

Ingredients

6.6 lbs. (3 kg) light sorghum syrup
1 lb. (0.45 kg) dark Belgian candi sugar (275 °L)
2 AAU Hallertau Hersbrucker leaf hops (60 min.) (0.5 oz./14 g of 4% alpha acids)
2 AAU Hallertau Hersbrucker leaf hops (40 min.) (0.5 oz./14 g of 4% alpha acids)
2 AAU Hallertau Hersbrucker leaf hops (20 min.) (0.5 oz./14 g of 4% alpha acids)
2 AAU Hallertau Hersbrucker leaf hops (10 min.) (0.5 oz./14 g of 4% alpha acids)
0.5 oz. (14 g) Juniper Berries, crushed (15 min.)
LalBrew Belle Saison yeast
3/4 cup corn sugar (if priming)

Step by Step

Add 6 gallons (23 L) of spring water to the brew kettle. For smaller kettles, add 3–4 gallons (11–15 L) initially and top off after boiling with the remainder. Bring the water to 150 °F (66 °C) and begin stirring in the sorghum syrup. Continue stirring until all of the syrup is in solution. Make sure none is collecting at the bottom, as it can scorch just like malt extract. Stir in the Belgian candi sugar and keep working the crystals until they are dissolved. Or if you bought the syrup version, just dump it in and stir briefly. When the wort comes to a boil, add 0.5 oz. (14 g) of Hallertau Hersbrucker leaf hops. Add additional 0.5 oz. (14 g) increments of hops with 40 minutes, 20 minutes, and 10 minutes remaining in the boil. With 15 minutes remaining in the boil, add the crushed juniper berries to the kettle.

After 60 minutes of boiling, remove from heat and chill to approximately 70-75 °F (21-24 °C). Transfer the cooled wort to a fermentation vessel and aerate. If the collected wort is less than 5 gallons (19 L), top off with bottled spring water. Pitch the dry yeast directly into the fermenter. Ferment for approximately 7-10 days in the range of 70-76 °F (21-24 °C)