Saison is a pale ale that is highly carbonated, fruity, spicy, and often bottle conditioned. It was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol. ~Wikipedia
Characteristics of a Saison
ABV range: 5% – 8.5%
IBU range: 20 – 35
Color: Copper, Golden, Dark brown, Amber-gold
Hops: Styrian Golding, Kent Golding
Malt: Munich, Pilsner, Malted wheat
Yeast: Ale, Brettanomyces

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 25.2 IBUs 10.2 EBC 1.038 1.008 3.9 %
Actuals 1.032 1.011 2.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 16 C 1.048 - 1.065 1.002 - 1.012 20 - 35 9.9 - 27.6 2.3 - 2.9 5 - 7 %

Fermentables

Name Amount %
Pilsen (Dingemans) 388.2 g 46.17
Wheat Malt, Bel 388.2 g 46.17
Caramel/Crystal Malt -120L 17.7 g 2.11
Light Dry Extract in Yeast starter 17 g 2.02
Dextrose (Briess) 29.7 g 3.53

Hops

Name Amount Time Use Form Alpha %
Select Spalt 5.1 g 55 min Boil Leaf 5
Select Spalt 5.1 g 10 min Boil Leaf 5
Select Spalt 6.8 g 20 min Aroma Leaf 5

Miscs

Name Amount Time Use Type
Irish Moss 0.19 tsp 10 min Boil Fining
Yeast Nutrient 0.19 tsp 3 days Primary Other

Yeast

Name Lab Attenuation Temperature
From Fantone Pissenlt Saison Fantone 75% 21.11°C - 26.67°C

Mash

Step Temperature Time
Mash In 67°C 75 min
Mash Step 77°C 10 min

Fermentation

Step Time Temperature
Primary 14 days 19.44°C
Aging 30 days 18.33°C
Saison is a pale ale that is highly carbonated, fruity, spicy, and often bottle conditioned. It was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol. ~Wikipedia
Characteristics of a Saison
ABV range: 5% – 8.5%
IBU range: 20 – 35
Color: Copper, Golden, Dark brown, Amber-gold
Hops: Styrian Golding, Kent Golding
Malt: Munich, Pilsner, Malted wheat
Yeast: Ale, Brettanomyces

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 21.1 IBUs 7.1 EBC 1.044 1.012 4.3 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 16 C 1.048 - 1.065 1.002 - 1.012 20 - 35 9.9 - 27.6 2.3 - 2.9 5 - 7 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 1.023 kg 98.6
Light Dry Extract 14.5 g 1.4

Hops

Name Amount Time Use Form Alpha %
Saaz 1.5 g 60 min First Wort Pellet 4
Saaz 6.1 g 60 min Boil Pellet 4
Saaz 3 g 10 min Boil Pellet 4

Yeast

Name Lab Attenuation Temperature
Belgian Ardennes (3522) Wyeast Labs 74% 18.33°C - 29.44°C

Mash

Step Temperature Time
Mash In 66.67°C 60 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C

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