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Saison

Name: Saison
Cook time: 90 min
Total time: 90 min
Yield: 5 gallons
Cuisine: Homebrewing
Ingredients: 10 lb No.19 Floor Malt Maris Otter; 3 lb Flaked Corn; 0.5 lb White Wheat; 12 oz Cane Sugar; 0.15 oz Magnum Hops; 1 oz Crystal Hops; 2 oz Amarillo Hops; 0.5 oz Amarillo Hops

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Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Martin
Calories: 259 calories (Per 12oz)
Carbs: 25.5 g (Per 12oz)

Created: Saturday July 11th 2026

How Rye I Am (Rye Saison)

by MrZuckerkorn

OG: 1.057 FG: 1.007 ABV: 6.5% IBU: 29

Salted Apricot Saison

by bes753

OG: 1.056 FG: 1.007 ABV: 6.4% IBU: 23

Honey Belgian Saison

OG: 1.087 FG: 1.023 ABV: 8.4% IBU: 23

Original Gravity:

1.078

Final Gravity:

1.018

ABV (standard):

7.9%

IBU (tinseth):

27.6

SRM (morey):

5.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Crisp Malting - No.19 Floor Malt Maris Otter10 lb No.19 Floor Malt Maris Otter	37	3	70.2%
3 lb	Flaked Corn3 lb Flaked Corn	40	0.5	21.1%
0.50 lb	American - White Wheat0.5 lb White Wheat	40	2.8	3.5%
12 oz	Cane Sugar12 oz Cane Sugar	46	0	5.3%
14.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.15 oz	Magnum0.15 oz Magnum Hops	Pellet	16.2	First Wort	90 min	9.39	4.1%
1 oz	Crystal1 oz Crystal Hops	Pellet	2.7	Boil	60 min	8.87	27.4%
2 oz	Amarillo2 oz Amarillo Hops	Pellet	7.1	Boil	5 min	9.3	54.8%
0.50 oz	Amarillo0.5 oz Amarillo Hops	Pellet	7.1	Dry Hop	7 days		13.7%
3.65 oz / $ 0.00

Show Summary View

Yeast

Fermentis - SafAle BE-256

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	64.4 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 125 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

-Mash at 145 °F 50 minutes. ---Raise temp to 154 °F and hold for 25 minutes ---Begin circulating wort, raise temp to 163 °F and hold for 15 minutes. ---Raise temp to 168 °F for and hold for 15 minutes.
-Sparge slowly and collect 6.5 gallons of wort. Add first wort hops and invert sugar when sparging is complete.
-Boil for 90 minutes, following hop schedule.
-Chill to 65 °F, pitch the yeast, and ferment until complete. Dry hops should be added when gravity is about 1.016. Bring to room temp (74 °F) and hold for diacetyl rest for a few days. After 7 total days of dry hop, transfer and cold condition at 34 °F for at least four days. Rack the beer, carbonate and enjoy.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-07-12 15:24 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Amount	Variety	IBU	Bill %
0.15 oz	Magnum (Pellet)	9.39	4.1%
1 oz	Crystal (Pellet)	8.87	27.4%
2.50 oz	Amarillo (Pellet)	9.3	68.5%
3.65 oz / $ 0.00