French Grisette’s recipe :
French Days 2025 : Limited edition kit from April 30 to May 06 only.
This recipe revisits the Grisette Estivale “St Trop'” with a French twist. Specially redesigned for French Days, it features products made exclusively in France and/or by French manufacturers.
- Color : Pale (5EBC)
- Alcohol content : 3%.
- Quantity : 20L
- Bitterness : 30IBU
- Difficulty : Easy
Ingredients :
- 2kg Pilsen Malt – Soufflet
- 600g Blé Clair Malt – Soufflet
- 250g Wheat Flakes – Soufflet
- 70g Barbe Rouge hops
- 1 sachet T-58 yeast – Fermentis
Brew our French Grisette recipe step by step
Step 1
If not done yet, crush the grains.
Step 2
Heat 7.1 liters of water to 73.2°C. Add the crushed grains, stirring carefully to avoid lumps. The temperature should drop to 66°C; maintain this temperature for 1 hour. Thirty minutes before the end of this step, heat 22.2 liters of sparge water to 75°C.
Step 3
Once the mashing hour is complete, proceed with filtration and sparging.
Step 4
After sparging, heat your kettle for a 60-minute boil. Add 5g of Barbe Rouge hops at the start of the boil. Fifteen minutes before the end, add the necessary yeast nutrients. Also, immerse the wort chiller in the kettle to sterilize it, but do not circulate cold water yet. Ten minutes before the end, add the remaining 65g of hops to bring floral notes to the beer. When the boil is complete, remove the hops and cool to 27°C-28°C.
Step 5
Once at the right temperature, measure the gravity, which should be around 1.031. Transfer the content into a fermenter, add the yeast, seal tightly, and let it ferment at a temperature of 27°C to 30°C for 4 weeks. The final gravity should be around 1.008, resulting in a light and refreshing summer beer.
Step 6
When bottling, add 7g of sugar per liter for carbonation. Dissolve the sugar in a small amount of boiling water for a few minutes before incorporating it.
French Days 2025 : Limited edition kit from April 30 to May 06 only.