After brewing a lot of lower ABV, sessionable beers all year, it seemed like a good time to try something a little heavier as winter loomed. On a crisp, chilly fall Sunday morning, I lit a fire in the backyard firepit and brewed what Northern Brewer calls a "Saison de Noel." This will be a darker, heavier farmhouse beer appropriate for Yuletide merriment.
To bring the ABV up, I had to add a fair amount of sugar to give the yeast something to work with. That required adding a bit of these to the start of the boil:
It's been quite a while since I've added Candi syrup or sugar to a beer, years probably. So I'm eager to see how this one turns out. It should be ready to quaff in mid-December, though it could be cellared and aged for up to six months. Not to worry, I'll let you know how it turns out.
10 lbs Pilsner (2 Row) Belgian
8 ozs Franco-Belges Aromatic
4 ozs Weyermann Carafa II
4 ozs Caraaroma
1 oz Magnum, 60 mins
French Saison, Wyeast Labs 3711
Add 13.75 qts water @ 167.3° F
Saccharification rest for 75 min @ 150.0° F
Add 7.60 qts water @ 212.0° F
Mash out for 10 min @ 170.0° F
Sparge with 13.37 qts water @ 170.00° F
Stats by iBrewmaster
Add the corn sugar and Candi syrup at the start of the boil, along with your hops.
By Tom on 10/23/2016