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Say son, do you like Saison?

165 calories 11.5 g 12 oz
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 4.75 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Tyson Schindler
Calories: 165 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created Monday August 21st 2023
Amount Fermentable Cost PPG °L Bill %
4.50 lb Weyermann - Floor-Malted Bohemian Pilsner4.5 lb Floor-Malted Bohemian Pilsner 36.3 1.9 52.9%
1.75 lb Ireks - Pilsner Malt1.75 lb Pilsner Malt 0.00 / lb
36 1.8 20.6%
1.13 lb Bestmalz - BEST Wheat Malt1.125 lb BEST Wheat Malt 0.00 / lb
37.7 2.2 13.2%
10 oz Rolled Oats10 oz Rolled Oats 33 2.2 7.4%
8 oz Honey8 oz Honey - (late boil kettle addition) 35 2 5.9%
8.50 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Yakima Chief Hops - German Magnum0.4 oz German Magnum Hops 0.00 / oz
Pellet 16.2 Boil 60 min 23.53 13.8%
0.75 oz Nobility0.75 oz Nobility Hops Pellet 5.2 Boil 15 min 7.03 25.9%
0.75 oz Nobility0.75 oz Nobility Hops Pellet 5.2 Whirlpool at 175 °F 15 min 1.97 25.9%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 4.2 Whirlpool at 175 °F 15 min 1.06 17.2%
0.50 oz Crystal0.5 oz Crystal Hops 0.00 / oz
Pellet 5 Whirlpool at 175 °F 15 min 1.26 17.2%
2.90 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal BIAB Infusion -- 148 °F 75 min
1.5 gal Dunk sparge in new pot Sparge -- 168 °F 10 min
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
2.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.70 g Epsom Salt Water Agt Mash 1 hr.
3.30 g Gypsum Water Agt Mash 1 hr.
2.50 ml Lactic acid Water Agt Mash 1 hr.
Imperial Yeast - B56 Rustic
1 Each
Attenuation (custom):
Optimum Temp:
68 - 90 °F
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 170 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 15.88 psi       Temp: 37 °F       CO2 Level: 3 Volumes
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

I'm using two pilsner malts, mainly to use up the last of my Irek's. One is just fine (but two may increase malt complexity).

Can substitute cane/corn sugar for the honey, if don't want a bit of honey flavor in your saison. Says to add as late addition in the boil, but I'd add it in the whirlpool after cooling down some (but before adding whirlpool hops, so it dissolves before sticking to hop pellets), to preserve some of the aromatics that may otherwise be driven off by the boil.

Can also use Wyeast 3726 Farmhouse instead of Rustic - both supposedly the Blaugies strain. If can't find either, use a Dupont equivalent strain.

This is a partial boil batch for me (normally do smaller batch full boil, but I'm going to ferment more and then split this one into two smaller batches), but obviously do a full volume boil if you can. Starting with 3 gal mash in 5 gal pot, then sparge grain bag in 1.5 gal water. Should lose about 0.5 gal to grain absorption, so have 4 gal preboil. My boil-off is about 0.6 gal/hr, and should lose about 0.15 gal to hops absorption after whirlpool, so final volume into fermentor will be about 3.25 gal. Chill and top up with 1.5 gal RO water to get 4.75 total gal (I'm using 7 gal carboy, as want more headspace than a 5 gal carboy will give for an active yeast like saison - but if that's all you have then use a blow-off tube). Cover carboy mouth with sanitized foil for first few days, start off fermentation cool, then replace with airlock as activity starts to die down and let temp ramp up into the 70s or 80s...

Usually lose about a quart to trub, post-fermentation, so should end up with about 4.5 gal. Keg 2.5 gal, then rack 2 gal into 3 gal carboy and add some Brett. After a few months, dry hop with hops of your choice (1-2 oz), then bottle condition.

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  • Public: Yup, Shared
  • Last Updated: 2023-08-23 16:22 UTC
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