Mike’s Classic Saison Recipe

I concocted this recipe from the guidelines in “Farmhouse Ales” by Phil Markowski. It’s a pretty complicated mash regimen, and I ended up collecting 12.5G of wort for a 5 gallon batch. The next time I make it, I’m planning on drawing off wort and heating that, rather than adding so much water for the step mash.

The author suggested a 2 hour boil, and since Saisons are traditionally boiled for a crazy long time, I decided that 2 hours wasn’t too much to ask.

Recipe Type: All Grain
Yeast: Wyeast 3724 Belgian Saison
Yeast Starter: No
Batch Size: 5.5G
Estimated Original Gravity: 1.069
Estimated Final Gravity: 1.014
Estimated IBU: 26.1
Estimated Color: 6.1 SRM
Estimated ABV%: 7.12
Boiling Time: 2 Hours
Brewhouse Efficiency: 75%

Primary Fermentation: 7 Days at 80 Degrees Fahrenheit
Secondary Fermentation: 7 Days at 80 Degrees Fahrenheit

Ingredients:

  • 11lbs Belgium Pilsner
  • 1.25lbs Wheat Malt
  • .5 LBS Unmalted Wheat
  • .3 LBS Crystal 60L
  • 1.5oz East Kent Goldings 5%ABV (60 Minutes)
  • .4oz East Kent Goldings 5%ABV (20 Minutes)
  • 1.1oz East Kent Goldings 5%ABV (2 Minutes)
  • .5 LB Corn Sugar (at Flameout)

Mash Schedule:

113 Degrees Fahrenheit for 30 minutes

131 Degrees Fahrenheit for 15 minutes

144 Degrees Fahrenheit for 30 minutes

154 Degrees Fahrenheit for 15 minutes

165 Degrees Fahrenheit for 15 minutes (Mash Out)

Notes:

As I mentioned, I added boiling water to hit the temperatures in the mash, except for the last step, when I drew off wort and heated it in order to get the mash up to 165. The next time I make it, I’m going to draw more wort off for the other steps, and go for a thinner mash in the beginning.

One way or the other, if you’re going to go for the 2 hour boil, you’ll want to make sure that you have enough liquid to compensate for boil off.

I’ve seen recommendations here and there that the Saison yeast strains like much warmer temperatures than most brewers are used to, and the yeast tends to putter out at the end of fermentation. I don’t have any temperature control set up at this time, so the 80 degree recommendation that I placed in there is based on the temperature of the room that the carboys will be sitting in at this time of year.

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3 Responses to Mike’s Classic Saison Recipe

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