Saison

Simple Saison Recipe. The key to this style is 100% the yeast used and the fermentation profile. I started in the mid 60’s and ramped to over 80 F for over a week.

 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 28.3 IBUs 7.5 SRM 1.070 1.012 7.6 %
Actuals 1.062 1.01 6.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 16 C 1.048 - 1.065 1.002 - 1.012 20 - 35 5 - 14 2.3 - 2.9 5 - 7 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 10 lbs 68.97
Munich Malt - 10L 3 lbs 20.69
Barley, Flaked 4 oz 1.72
Caramel/Crystal Malt - 60L 4 oz 1.72
Sugar, Table (Sucrose) 1 lbs 6.9

Hops

Name Amount Time Use Form Alpha %
Warrior 0.5 oz 60 min Boil Pellet 15
Saaz 2 oz 20 min Aroma Pellet 3.8

Yeast

Name Lab Attenuation Temperature
Belgian Saison I Ale (WLP565) White Labs 70% 68°F - 75°F

Mash

Step Temperature Time
Mash In 148°F 75 min