With this Gin & Tonic Saison Recipe, we've put a botanical twist on a Belgian Ale for a fruity, spicy beer with a very dry finish. Pale and refreshing, this style perfectly complements the botanicals in gin and is a perfect match for a sunny day.
Makes: 23 l
Preparation Time: 40 mins
Approximate ABV: 5.0 - 6.2 %
Note: The availability of these products may vary between regions - please contact us if you have any questions. Head to your local Mangrove Jack's stockist to pick up your ingredients and get brewing today.
YOU WILL NEED:
- 1 x Mangrove Jack’s Australian Brewer's Series Blonde Dry
- 600 g Mangrove Jack's Liquid Malt Extract - Light (already included with the Brewer's Series kit)
- 1 x packet Mangrove Jack's French Saison M29 yeast
- 1 x Still Spirits Gin Botanicals (any of the three work great)
- 1 x Hop sock
- 1.25 L Tonic water
- Mangrove Jack's Liquid Beer Finings (alternatively substitute with Gelatine, Isinglass, or Chitosan)
INSTRUCTIONS:
1. On the brew day, clean and sanitise your fermenter, airlock, lid and mixing paddle with Mangrove Jack’s Total San Sanitiser.
2. Add 3 L of boiling water to your fermenter.
3. Pour the liquid malt extract from the Mangrove Jack’s Brewers Series Pouch into the fermenter and squeeze out the remains.
4. Add botanicals to the hop sock and steep until you're about to pitch the yeast.
5. Add the Mangrove Jack's Liquid Malt Extract and stir.
6.Add 1.25 L tonic water and top up to 23 L with cold water.
7. Check the liquid temperature is below 24°C (76°F), pitch yeast and allow yeast to free rise up to 26°C (79°F) during fermentation - ferment for 12 days between 26°C (79°F) and 32°C (90°F). Please note your OG should be roughly 1.050
8. Add finings, wait 24 hours, then transfer to keg and force carbonate at 12 PSI at 4°C for 14 days - alternatively, bottle condition at a warm temperature for 3 weeks, and then transfer to a fridge and cold condition for final week (4 weeks total).
