Fortside Brewing Company Kanaka Ale (Saison) - Extract Version

$52.02
Kanaka Ale pours a light persimmon color with a bright white head.  This beer is highly aromatic with citrus notes billowing out of the glass.  Full of light malt flavor that is balanced by fruity and spicy esters and a slight rye kick that contributes a bit of complexity.
 
5 gallon extract with grain recipe
 
3.3   lbs. Light Liquid Malt Syrup
3.3   lbs. Wheat Liquid Malt Syrup
0.50 lbs.  Light Dry Malt Extract
1.0   lbs. Pilsner Malt
0.50 lbs. Crystal Malt 10 L
0.50 lbs. Rye Malt
0.50 oz. Cascade hops (boil 60 minutes)
0.50 oz. Tettnang hops (boil 60  minutes)
0.50 oz. Cascade hops (boil 15 minutes)
0.50 oz. Tettnang hops (boil 15 minutes)
0.50 oz. Tettnang hops (boil 5 minutes)
1 tsp Irish Moss (boil 15 min)
Imperial B64 Napoleon Yeast
¾ cup corn sugar for bottling
 
 
Original Gravity   1.055
Final Gravity      1.006
Alcohol By Volume   6.5%
IBU’s :  25
 
Steep crushed malted grain in 2-3 gallons of 150°-160° water for 30 minutes.  Remove the grain from the hot water with a strainer, then bring wort to a boil.  When boiling starts, remove pot from burner and slowly add 1 cup liquid malt extract (either one) a bit a time, stirring to dissolve.   Return to a boil, then add 0.50 oz. of Cascade hops AND 0.50 oz. Tettnang hops and boil for 60 minutes.  With  15 minutes left in your boil, add 0.5 oz. Cascade hops and 0.50 oz.  Tettnang hops AND 1 tsp Irish Moss.  Add 0.50 oz. Tettnang hops for the last 5 minutes of the boil.   At the end of the boil turn off the heat, add the remainder of the liquid malt syrup and stir until all malt is dissolved.   Strain the hot wort into a fermenter filled with 2 gallons of cold water top off to the 5.5 gallon mark.  Add yeast when the temperature of your beer is less than 78°, and begin fermenting.  Allow the beer to finish fermenting, wait about 3 more days, and then bottle or keg your beer.   
At the end of the boil turn off the heat, add the 2 cans (6.6lbs) of the liquid malt syrup and stir until all malt is dissolved.   Strain the hot wort into a fermenter filled with 2 gallons of cold water top off to the 5.5 gallon mark.  Add yeast when the temperature of your beer is less than 78°, and begin fermenting.  After the beer has fermented 4 days, add the 1.5 oz. Crystal hops for dry hopping.  Allow the beer to finish fermenting, wait about 3 more days, and then bottle or keg your beer.
 
Fortside Brewing Company was founded on the ideal of strengthening craft beer culture in SW Washington (the "“Fort”-side of the mighty Columbia River). The "Fort" (Fort Vancouver) is a monumental landmark in the Pacific Northwest that persists as a strong, powerful and resilient symbol of this areas heritage. Fortside Brewing Company is all about brewing beer worth being passionate about. Fortside produces beers people enjoy tasting, smelling and experiencing. Beers made with local ingredients that express a local style. Now filling kegs, growlers and glasses in Vancouver Washington.