Some experience · 20 litres · all grain
Farmhouse Saison
Bone dry, peppery and highly carbonated. The yeast does nearly all the work, and it wants to be left hot and alone while it does it.
Original gravity
1.059
at 72% efficiency
Final gravity
1.007
88% apparent attenuation
Alcohol
6.8%
by volume
Bitterness
25 IBU
Tinseth
Colour
5.3 SRM
11 EBC, Morey
Grain bill
5.30 kg
0.27 kg per litre
Brewed to Saison, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
Do not cool it. Saison yeast commonly stalls around 1.020 and only finishes if you let the temperature free-rise into the high twenties. Cooling a stalled saison is how it stays stalled.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Pilsner malt | 3.80 kg | 1.8 L | 37 ppg | 72% |
| Wheat malt | 0.50 kg | 2 L | 37 ppg | 9% |
| Munich malt | 0.75 kg | 10 L | 35 ppg | 14% |
| Dextrose | 0.25 kg | 0 L | 46 ppg | 5% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| Magnum | 12 g | 14% | 60 min | 17.8 IBU |
| Styrian Golding | 25 g | 5% | 10 min | 4.8 IBU |
| Saaz | 25 g | 3.5% | 5 min | 1.9 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash low and long, 63C for 75 minutes, for maximum fermentability.
- 02Boil 60 minutes.
- 03Pitch at 22C and then let it rise. Wrap it, put it somewhere warm, and leave it.
- 04Expect it to look finished at 1.020 and then keep going for another two weeks. Be patient before you intervene.
- 05Package at a high carbonation, 3.0 volumes or more, in bottles rated for it.
Numbers for the day
- Mash
- 63 C for 75 min
- Strike water at 3 L/kg
- 68.9 C
- Strike volume
- 15.9 L
- Boil
- 60 min
- Ferment
- 22-30 C
- Carbonate to
- 3.0 volumes
- Priming dextrose
- 167 g
- Yeast
- SaisonWyeast 3724
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 3.0 volumes this one needs about 167 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99