Saison Recipe

Saisons, or farmhouse ales, are known for their fruity, spicy, and sometimes slightly tart flavors, making them a complex yet refreshing beer. Historically brewed in the warmer months for seasonal farmworkers, this versatile beer is perfect for brewers who love to experiment with yeast and adjuncts. With a dry finish and higher fermentation temperatures, this beer is ideal for summer brewing.

Type of Beer

Belgian Saison

Fermentation Temp

22-25°C

Type

All Grain

Beer Style: Saison

OG: 1.055
FG: 1.010
ABV: 6.0%
IBU: 25
SRM: 5 (Golden)

Brewing Setup

Batch Volume: 22 L
Boil Time: 60 min
Mash Water: 25 L
Sparge Water: 9 L
Boil Volume: 34 L
Pre-Boil Gravity: 1.050

Ingredients

Malts

  • 3.5 kg Pilsner Malt
  • 1.5 kg Wheat Malt

Hops

  • 30g Saaz (60 min – bittering)
  • 20g Styrian Goldings (10 min – aroma)

Yeast

  • 1 packet Saison yeast (Wyeast 3724 or Belle Saison)

Adjuncts (optional)

  • 10g Coriander (last 10 minutes of boil)
  • Orange Peel (last 10 minutes of boil)

Brewing Process

Mash
Heat 25 L of water to 64°C and mash grains for 60 minutes.
Sparge with 9 L of water at 77°C.

Boil
Boil wort for 60 minutes.
Add 30g Saaz at the 60-minute mark.
Add 20g Styrian Goldings and optional adjuncts in the last 10 minutes of the boil.

Fermentation
Cool wort to 22-25°C, pitch yeast, and ferment for 14-21 days.

Bottling
Carbonate using 150g corn sugar.
Condition for 3-4 weeks at 20°C.

Tasting Notes

This Saison has a golden hue with fruity, peppery, and spicy flavors. The yeast-driven character lends complexity with hints of citrus and light tartness, finishing dry and crisp. It’s a perfect summer beer with a refreshing, slightly funky twist.