Saison Beer Recipe | BIAB Saison by Brans_2 | Brewer's Friend
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172 calories 18.5 g 12 oz
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Friday October 9th 2020
Amount Fermentable Cost PPG °L Bill %
14 lb US - Pale 2-Row14 lb Pale 2-Row 37 1.8 70%
4 lb American - Vienna4 lb Vienna 35 4 20%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5%
20 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 90 min 20.19 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.51 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 25%
4 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.5 gal BIAB Infusion 156 °F 150 °F 60 min
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Seed Spice Boil --
4 g Grains of paradise Spice Boil --
0.50 oz Sweet Orange Peel Flavor Boil --
0.50 oz Bitter Orange Peel Flavor Boil --
1 lb Honey Flavor Boil --
White Labs - Belgian Saison I Yeast WLP565
2 Each
Attenuation (avg):
Optimum Temp:
68 - 75 °F
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 511 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 16.47 psi       Temp: 38 °F       CO2 Level: 3 Volumes
Target Water Profile
Chesapeake, VA, United States
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Mash grains at 156°F (69°C) to 150°F (65.5°C) and hold for 60 minutes. Mash out at 160°F (71°C) and sparge with 173°F (78°C) water.

Collect enough runoff to end up with 5.5 gallons (21 L) after a 90-minute boil (approximately 7.1 gallons, or 27 L). Bring to a boil and add the first hops. Boil for 75 minutes before adding the second hops and the Irish moss. Boil 15 minutes more, and then turn off the heat and add the honey, the finishing hops and the four spices.

Next chill to 73-76°F (22-25.5°C), transfer to a fermenter, pitch the yeast and aerate well. Continue fermenting at 76°F (25.5°C) for a total of one week.

Rack to secondary for another week. Rack to keg, or if you are bottling rather than kegging, add the bottling sugar and then bottle as you normally would. Force carbonate at 3.0 – 3.5 volumes of CO2. If bottling, bottle condition using 5.4 – 6.6 oz weight (153-187 g) corn sugar.

NOTE: Saison should be a dry beer. If your attenuation is not enough, you may need to add a secondary yeast such as Champagne yeast (White Labs WPL 715, or Wyeast 4021) or an attenuative ale yeast (White Labs WLP 001, or Wyeast 1056) to achieve the correct attenuation.

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  • Public: Yup, Shared
  • Last Updated: 2021-06-09 18:58 UTC
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