Maibaum Bier (Maypole Beer)
Embark on a brewing adventure with me, Joshua Weissman, as we craft a Saison – a delightful French farmhouse ale that's perfect for beginners. With its forgiving yeast and room temperature fermentation, this beer is not only approachable but absolutely delectable. Whether you're a beer aficionado or just someone looking to try their hand at homebrewing, this recipe is for you. Remember, responsible enjoyment is key, so this recipe is intended for those who are 21 years of age or older.
Ingredients:
- 1.5 pounds Belgian Pilsen malt
- 12 ounces German wheat malt
- 12 ounces Aromatic malt
- 8 ounces Special Roast malt
- 4 ounces Caramunich malt
- 5 pounds Pilsen light liquid malt extract
- ½ ounce Sorachi hops
- 3 grams Grains of Paradise
- 10 grams Coriander
- 65 grams Peeled, sliced fresh galangal (or ginger as a substitute)
- 1 ounce Styrian Golding hops
- Wyeast 3711 French Saison yeast
- Muslin grain sack
- Water
- Optional: Cheesecloth for spice bag, kitchen twine
Prep Time: 2 hours (including steeping and cooling of the wort)
Cook Time: 1 hour (boil)
Total Time: ~3 hours
Equipment:
- 6.5-gallon carboy
- Airlock and stopper for the carboy
- A pot large enough to hold 5 gallons of wort
- Thermometer
- Racking cane
- Sanitizing solution
- Ice bath set up for cooling
Instructions:
1. Fill your muslin grain sack with the cracked grains: Belgian Pilsen, German wheat, Aromatic, Special Roast, and Caramunich malt.
2. Heat three gallons of water to 160 degrees Fahrenheit. Submerge the grain sack in the water, dunking it several times for full hydration. Allow it to steep for one hour, maintaining the temperature, and checking every 10 minutes.
3. While steeping, sanitize your carboy and airlock.
4. After an hour, lift the grain sack from the water, and rinse with four cups of hot water, allowing it to drain completely. Do not squeeze the sack. Discard the grains.
5. Add the light malt extract to the liquid, now called the wort, and bring it to a boil.
6. Once boiling, add ½ ounce of Sorachi hops and boil for 1 hour.
7. With 20 minutes left in the boil, add the spices (Grains of Paradise, Coriander, and Galangal) wrapped in a cheesecloth and tied with kitchen twine.
8. At the 10-minute mark, add 1 ounce of Styrian Golding hops, finishing out the final 10 minutes.
9. After the boil, cool the wort rapidly to 80 degrees Fahrenheit using an ice bath.
10. Once cooled, transfer the wort to your sanitized fermenter, add the activated French Saison yeast, secure with the airlock, and let it ferment at room temperature according to the yeast's instructions.
11. After fermentation, bottle the beer, let it condition, and then enjoy responsibly.
Cooking Tips:
- Remember, sanitization is absolutely crucial in brewing. Every piece of equipment that touches your beer after the boil must be sanitized to prevent contamination.
- Control your fermentation temperature within the yeast's recommended range for best results.
Servings: This recipe will yield approximately 5 gallons of beer, enough for a small gathering or personal enjoyment over time.
This recipe is brought to you by Joshua Weissman and adapted from his YouTube channel: https://www.youtube.com/@JoshuaWeissman
YouTube channel - Joshua Weissman: https://www.youtube.com/@JoshuaWeissman
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