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Saison du Tracteur Clone

154 calories 10.3 g 12 oz
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: homebrewtalk thread
5.00 (1 Review)

Calories: 154 calories (Per 12oz)
Carbs: 10.3 g (Per 12oz)
Created Thursday May 21st 2015
Amount Fermentable Cost PPG °L Bill %
8 lb German - Floor-Malted Bohemian Pilsner8 lb Floor-Malted Bohemian Pilsner 38 1.8 80%
1 lb American - Wheat1 lb Wheat 38 1.8 10%
1 lb American - Rye1 lb Rye 38 3.5 10%
10 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 90 min 26.75 8.3%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 15 min 8.4 8.3%
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 Aroma 0 min 25%
1.50 oz Simcoe1.5 oz Simcoe Hops Pellet 12.7 Aroma 0 min 25%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 16.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 16.7%
6 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.75 gal Infusion -- 148 °F 90 min
Wyeast - French Saison 3711
1 Each
Attenuation (custom):
Optimum Temp:
65 - 77 °F
Fermentation Temp:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator

Saison du Tracteur
Wyeast 3711 yeast (or grow some from a bottle)
Amarillo and Simcoe
Pilsner, wheat and rye
Big dry hop
35 IBU
6% abv
Ferment high - pitch mid-60s and attach the heat belt, no temp control
Water chemistry set up for hoppy beer

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Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-05-21 18:04 UTC
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Discussion about this recipe:
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Jocedoit 12/13/2017 at 12:03pm

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Jocedoit 12/13/2017 at 04:31pm
Hi, i would like to brew this beer... I like the original version very much. I never brewed a «saison», and im not sure how to ferment this recipe. I brewed something like 15 batches of differents beer styles, mostly IPA and APA. I think that the fermentation is the key for the taste. I dont have heat belt, but i have an heat element in my fridge to help attenuate my beers. What temperature should i reach for this style ?

Thanks and Cheers from Montréal !

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flexmurphy 12/13/2017 at 05:39pm
I usually start out fermenting at room temperature, whatever that happens to be, and then let it free-rise, applying heat as fermentation starts to slow. Starting at 68F-ish and then ramping up to 80F-ish has worked well for me in the past, but I know that others go much higher.

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Jocedoit 12/19/2017 at 02:58am
Nice... And when do you dry hop ? during the fermentation, like day 3-4 ? Thanks !

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flexmurphy 12/20/2017 at 02:42pm
Usually, when fermentation is complete - around the two-week mark - and then I leave it for 3 days before cold-crashing.

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Jocedoit 12/22/2017 at 07:33pm
Hi again, Thanks for the reply !

Finally, i decided to put the dry hop part only after 1 day of active fermentation (biotransformation, maybe ?). Today i took a reading and the gravity is at 1.008. That is the best attenuation i ever got. Ever if the fermentation is not finished yet, the taste is awesome and i will probably dry hop again right in the keg.

Thanks again for the recipe !

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joe33 10/20/2018 at 11:14am
5 of 5

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joe33 07/31/2021 at 07:14pm
I brew this beer for many times and i love it ! Pretty close from the « Saison du Tracteur ». Thanks again flexmurphy :)

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