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Saison

A refreshing Belgian farmhouse ale with a balanced blend of fruity and spicy notes, perfect for warm weather gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 5 gallons
Course: Drinks and Beverages
Cuisine: Belgian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 lbs Pilsner malt
  • 1 lb Munich malt
  • 0.5 lb Caramel malt 20L
  • 1 oz Saaz hops bittering
  • 1 oz Styrian Goldings hops flavor
  • 1 packet saison yeast e.g., Wyeast 3724
  • 5 oz priming sugar for bottling
  • 5 gallons water

Equipment

  • Brew kettle (at least 5 gallons)
  • Fermentation vessel with airlock
  • Sanitizer
  • Hydrometer
  • Bottling bucket
  • Bottles and caps
  • Siphon or auto-siphon

Method
 

  1. Sanitize all brewing equipment thoroughly with a food-grade sanitizer to prevent contamination.
  2. Heat 5 gallons of water in a brew kettle to 160°F (71°C).
  3. Add the crushed Pilsner, Munich, and Caramel malts to the kettle and hold the mash at 150°F (65°C) for 60 minutes.
  4. Sparge the grains by rinsing with hot water to collect the wort.
  5. Bring the wort to a rolling boil and add 1 oz Saaz hops for bittering; boil for a total of 60 minutes.
  6. With 15 minutes remaining in the boil, add 1 oz Styrian Goldings hops for aroma and flavor.
  7. Cool the wort rapidly to 68°F (20°C) using a wort chiller or ice bath.
  8. Transfer the cooled wort to a sanitized fermentation vessel and pitch the saison yeast; seal with an airlock.
  9. Ferment at 68–72°F (20–22°C) for 1–2 weeks until fermentation is complete.
  10. After fermentation, add 5 oz priming sugar at bottling, bottle the beer, and condition at room temperature for 2 weeks.

Notes

Maintain warm fermentation temperatures to enhance the fruity character. Condition bottles for at least 2 weeks before serving.