Grisette’s recipe – St Trop’
- Color : Pale
- Alcohol content : 4.3%.
- Quantity : 20L
- Bitterness : Moderate
- Difficulty : Easy
- Brewing time : 4h
Ingredients :
- 2kg Pilsner Malt
- 0.6kg Light Wheat Malt
- 0.25kg Wheat Flakes
- 5g Hops Perle
- 65g Hops Perle
- 1 pack Lallemand Farmhouse
- (Optional) 1 capsule Yeast Nutrient
- Brewing water volume: 30L (Sulfate > Chloride = 2:1)
The podium !
This recipe won the Bronze Medal at the France Bière Challenge 2021. It has a lovely cereal character, enhanced by floral hops that contribute to the dryness and thirst-quenching character of this little thirst-quenching blonde.
The yeast enhances the grisette with its superb spicy notes.
The original recipe was brewed with the belle saison strain. Here, we’ve decided to replace it with Farmhouse. This yeast is better adapted to the summer season. It is at 27°C and above that it will fully express its “saison” side. If you’re not equipped for cold weather, it’s perfect for you!
Try our St Trop’ recipe for Summer Grisette
Step 1
If we haven’t already done it for you, crush your grain.
Step 2
Heat 11.5 liters of water to 70°C.
Pour in the crushed grains and stir well to avoid lumps.
The temperature should drop to 64°C, and hold for 1 hour.
With 30 minutes to go, heat 18.5 liters of rinse water to 77 degrees.
Step 3
Once the hour has elapsed, filter and rinse.
Step 4
After rinsing, heat your tank to boiling for 60 minutes.
Add the 5g of bittering hops as soon as the timer starts.
With 15 minutes to go, add your yeast nutrients.
We also advise you to immerse your cooling coil in the boiling tank. Of course, don’t send in cold water – this is simply to sterilize it.
With 10 minutes to go, infuse the aromatic hops that will give the beer its lovely floral notes.
Once this time has elapsed, remove the hops and chill to 27°C-28°C.
Step 5
When you reach temperature, take the density. This should normally be around 1.032.
Transfer to a fermenter, don’t forget the yeast, close it and leave to ferment at 27°C to 30°C for 4 weeks.
The final density with this kind of strain should be around 1,000. And yes, we want dryness for summer. This grisette recipe is designed to be very thirst-quenching 😉.
Step 6
When bottling, add 7g/l of sugar. We want bubbles! To do this, put it for a few minutes in boiling water.