Saison season is here. What's your best recipe?

[shacked]

First day of summer! I'm looking forward to brewing a few saisons over the next few months. Does anyone have a killer recipe they want to share?

I've made Tony's motueka saison from the recipe DB; It was a cracker!

 

[SBOB]

watching this for ideas...packet of wlp566 in the fridge waiting

 

[madpierre06]

Did the one at this link, very tasty.

http://www.craftedpours.com/homebrew-recipe/azacca-hopped-session-saison-homebrew-recipe

 

[manticle]

Simple.

Mostly pils, touch of wheat to anywhere between 1.035 and 1.050. Bigger if you like big saison - I like the session/refreshin' from slightly more historically aligned (although even mine is stronger).

Noble hop, hall mit preferred, to around 30 ibu.

Step mash with 15 mins at 62, 40 odd at 68-70.

Ferment with 3711 (or the belgian or farmhouse -all 3 wyeast are great but french is my favourite), starting at reasonable ale temps but allowing to rise to ambient summer temps within 48 hrs. Ferment to fg, condition, then cold condition

 

[peekaboo_jones]

Yeeha! Bring it on.
I've just shifted to all grain but my favourite quick kit is: -

Coopers Canadian blonde/Euro lager/pilsner can
-500g dry wheat malt
-200g white sugar
-30g Saaz hops @ 5 mins
made to 23L with Belle Saison yeast.

 

[Batz]

Should I tell you guys?

 

[shacked]

Should I tell you guys?

Please do!

 

[peekaboo_jones]

Please do

 

[Danscraftbeer]

WLP590 French Saison yeast with my Spiced Pale Ale recipe.

 

[bevan]

WLP590 French Saison yeast with my Spiced Pale Ale recipe.

You can't leave us hanging with just that, recipe please! Pretty please?!

 

[Dae Tripper]

This my go to base for wheat, sasion and sour. It is a wheat beer but it tases awesome with other yeasts too.



Opps it is no chill so those hop AAs are off

 

[Brewman_]

I will get a couple off Brewbuilder

 

[Brewman_]

The Benchmark.

 

[Dae Tripper]

I will get a couple off Brewbuilder

Mine is a slightly modded brewbuilder one lol. Just a bit less acidulated malt

 

[Brewman_]

View attachment 93377Try load the Benchmark again.

 

[Dae Tripper]

Mine is the heffie I think.

 

[Brewman_]

Yeah a lot wheat.

My image looks fuzzy will try to do that again

 

[Brewman_]

Easier to read version.

 

[contrarian]

The trick with a good saison is to let the malt and hops form a background for the yeast to shine.

I normally use mainly pils with some wheat. Occasionally a bit of Munich for colour. I've used hallertau, styrian goldings and a few others with good success with IBUs light and a small 15 minute addition. 20-30 IBUs total is about right.

Mash long and low. I biab and normally mash at least 90 minutes at 63C because you want it to finish dry.

Farmhouse ale is a good yeast for a creamier finish. Yeast bay saison blend is a much crisper and tart finish. Very different but both fantastic in their own way.

If you are inclined that way any of the Brett saison blends work well to bring some more funk.

I normally ferment at ambient and hope for some hot days which is why it is a great summer beer. The yeast can easily tolerate 30C or more and it helps bring out the character of the yeast.

Mine tend to finish about 1.002 so a relatively low OG is fine if you want to make a summer quaffer.

I think this is he perfect beer for the Australian summer and try to keep one on tap through the whole season!

 

[Ferg]

I've brewed and enjoyed this one. Not 100% to style but delicious nonetheless.

View attachment Electric India.pdf

 

[_Mick_]

85% Pills
15% Wheat
Mash @62c
EKG to around 20IBUs
Bell Saison @ 25c

Simple and DELICIOUS!!!

I brew this every summer and it never fails to impress.
Bell Saison is a monster too, FG usually sits around 1.004, so dry and thirst quenching.

 

[shacked]

85% Pills
15% Wheat
Mash @62c
EKG to around 20IBUs
Bell Saison @ 25c

Simple and DELICIOUS!!!

I brew this every summer and it never fails to impress.
Bell Saison is a monster too, FG usually sits around 1.004, so dry and thirst quenching.

Sounds great! What's your OG?

 

[sp0rk]

This is my house Saison, the same base beer for my Hibiscus Saison (just add 50-80g of hibiscus tea @ 10)
Will be swapping to BB Pils for the base malt now
Until now I've used Belle Saison, but after some comments at a few different comps about very little typical Saison character, I'm switching to recultured yeast from a few bottles of Bridge Road Chevalier Saison
Also doing a few batches with Wyeast Saison Brett blend


21L No Chill BIAB
1.038 OG
25 IBU
2.8kg ale malt
800g wheat malt
150g carapils

20g 7.1AA Perle @45
15g 4.6AA EKG @5
15g 3.6AA Hallertau in cube

mash in at 52C for 10, raise to 63C for 45, raise to 71C for 15 then mash out at 75C for 10

 

[_Mick_]

Sounds great! What's your OG?

Try to aim for around 1.040.

 

[crowmanz]

My current favourite saison is a Sorachi Ace Saison, the citrus/lemon flavours go well with the spicy/peppery notes from the yeast. The yeast I use is a 3rd or 4th gen blend of mangrove jacks M27, M41, and dregs a couple of commercial saisons including la sirene.

1.050 OG
~58% wheat malt
~40% ale malt
~2% munich 1

19 IBUs sorachi ace at 40mins
4 IBUs sorachi ace at 20mins
same amount from 20mins at flame out

Yeast pitched at 20-22C then let self rise to around 30C

 

[nosco]

Any one use a bit of gypsum in thier saison?

 

[sp0rk]

Any one use a bit of gypsum in thier saison?

This is another change I'm planning on making to my Saisons
I'm now brewing on tank water, so not entirely sure what I'll be doing with brewing salts :/

 

[contrarian]

I should also add that all of my lighter beers get 2-3% acidulated malt which seems to help with efficiency. There's other ways to do it but that works for me.

 

[Rod]

Simple recipe

works for me

add 6 litres water to pot
add 1200 g dried light malt extract
add 550 g dried wheat extract
bring to boil
set timer to 60 g min
add 60 saaz
at 30 minutes
add 20 g saaz
at flame out
add
20 g saaz
1200 g dried light malt extract
cool
add Danstar Belle saison

after fermentation 180 g dextrose

 

[mstrelan]

I've brewed and enjoyed this one. Not 100% to style but delicious nonetheless.

Nice, I have this in the fermenter right now.