Saison
Dry, peppery and sparkling. Ferments warm, which makes it a good summer brew.
Ingredients
| Ingredient | Amount |
|---|---|
| Pilsner malt | 3.50 kg |
| Wheat malt | 0.40 kg |
| Munich malt | 0.90 kg |
| Bittering hop (about 8% AA), 8% alpha acid, 60 min | 25 g |
| Floral hop (Styrian Goldings-type), 3.5% alpha acid, 10 min | 25 g |
| Yeast | Saison yeast. |
Written for 20 litres into the fermenter at 72% brewhouse efficiency. Hop weights assume the alpha acid shown, so adjust them to match your packet.
How it compares with the style
| Measure | This recipe | BJCP range |
|---|---|---|
| Original gravity | 1.053 | 1.048 to 1.065 |
| Final gravity | 1.008 | 1.002 to 1.008 |
| ABV | 5.9% | 3.5 to 9.5% |
| IBU | 26 | 20 to 35 |
| Colour (SRM) | 5.3 | 5 to 14 |
Colour is an approximation. Bitterness is from the Tinseth formula. See how these are calculated.
Method
Mash at 64 C. Ferment at 22 to 28 C.
- Mash at 64 C for 75 minutes for a very fermentable wort.
- Sparge and collect roughly 25 litres.
- Boil 60 minutes, hops as listed.
- Cool to 20 C, pitch, then let the temperature drift up to 26 C or so.
- Wait until the gravity stops falling; saison yeast is slow to finish.
Conditioning. Three weeks in the fermenter. Carbonate high, 2.8-3.5 volumes, in strong bottles.
New to the steps? Start with the brewing guide and the mashing, boiling and fermentation pages. To package, use the carbonation calculator.