Beers in this category are golden to deep amber
in color. There may be quite a variety of characters within this
style. Generally, they are light to medium in body. Malt aroma
is low to medium-low. Fruity esters dominate the aroma, while
hop character, complex alcohols, herbs, spices and even clove
and smoke-like phenolics may or may not be evident in the
overall balanced beer. Malt flavor is low but provides
foundation for the overall balance. Hop bitterness is moderate,
yet evident. Herb and/or spice flavors may or may not be
evident. Fruitiness from fermentation is generally in character.
A balanced amount of sour or acidic flavors is acceptable when
in balance with other components. Earthy, cellar-like, musty
aromas are okay. Diacetyl should not be perceived. Chill or
slight yeast haze is okay. Often bottle conditioned with some
yeast character and high carbonation.
8 ounces German Vienna malt
6 pounds extra-light DME
1 pound wheat DME
1 pound Belgian clear candi sugar
1-1/2 ounces Styrian Goldings hops
1 ounce East Kent Goldings hops
1 ounce Curacao bitter orange peel
1 teaspoon Irish moss
Yeast recultured from bottle of Saison
Dupont or Wyeast 1214 Belgian abbey ale yeast
1-1/4 cup extra-light DME
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract, the candi sugar and the Styrian Goldings
Return the brew kettle to the heat source
and boil for 45 minutes, then add 1/2 ounce of the EKG hops,
the orange peel and the Irish moss.
Boil for an additional 10 minutes, then add
the remaining EKG hops.
Boil for a final 5 minutes, then remove the
brew kettle from the heat source, cover it and drop the
temperature of the wort as quickly as possible to 77º F.
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at approximately 70-75º F for 1 week.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the extra-light DME and
bottle and condition as usual.