Raison d’Saison with Emily Burgess

Place the specialty grains in a steeping bag. Bring your brewing water (~6-7 gallons) to 170° F. Turn off the heat and steep the grains for 30 minutes. Remove steeping grains. Stir in the malt extract, taking care that it fully dissolves and does not collect on the bottom where it can burn. Turn on the heat and bring to a boil. Once the 60 minute boil begins, start adding the hops per the schedule in the ingredients. Ferment at 68° F and ramp-up temperature to 80° F over the course of fermentation.

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