Brewing Saison at home

Name: Brewing Saison at home
Yield: 20 L
Ingredients: 3.75 kg Pilsner malt; 0.65 kg Light Munich malt; 0.50 kg Pale wheat malt; 0.14 kg Light candi sugar; 30 g Styrian Golding; 70 g Saazer; LalBrew Belle Saison: 10–16 g (0.35–0.56 oz) for 20 L (about 5.3 gal) (50–80 g/hl)

Sparkling, dry and peppery, originally a farmhouse beer.

Base recipe for 20 litres (5.3 gal), calculated with the Brauwerkstatt beer creator. With one click you can adapt it to your batch size, bitterness, colour or alcohol content.

Adapt in the beer creator

Typical figures

Alcohol	5.0–7.0 %
Bitterness	20–35 IBU
Colour	7–14 EBC (4–7 SRM)
Carbonation	6.5 g/l (3.3 vol)
Yeast	LalBrew Belle Saison (saison yeast)
Fermentation temperature	20–28 °C (68–82 °F)
Brewing water	medium-hard

Recipe for 20 litres (5.3 gal)

Original gravity: 12.5 °P (SG 1.050)
6.0 % vol
28 IBU
9 EBC (4.6 SRM)
Final gravity: 1.4 °P (SG 1.005)

Grain bill

Pilsner malt	3.75 kg (8.27 lb)	74 %
Light Munich malt	654 g (23.1 oz)	13 %
Pale wheat malt	504 g (17.8 oz)	10 %
Light candi sugar	145 g (5.1 oz)	3 %

Hops

Styrian Golding 4.5 % α	30 g (1.06 oz)	60 min
Saazer 3.5 % α	70 g (2.47 oz)	10 min

Yeast

LalBrew Belle Saison: 10–16 g (0.35–0.56 oz) for 20 L (about 5.3 gal) (50–80 g/hl)

Mash schedule

64 °C (147 °F) · 75 min

Brewing water

Mash water	17.0 L (4.49 gal)
Sparge water	12.5 L (3.30 gal)
Total water	29.5 L (7.79 gal)

Brewing steps

Clean and sanitise everything that touches the wort after the boil.
Measure out 29.5 L (about 7.8 gal) of water and treat it with the brewing-water calculator. Medium-hard water works well, mash pH 5.3–5.5.
Split the water: mash water 17 L (about 4.5 gal), sparge water 12.5 L (about 3.3 gal).
Heat the mash water to 67 °C (153 °F) and mash in 3.75 kg (8.3 lb) Pilsner malt, 0.65 kg (1.4 lb) Light Munich malt and 0.5 kg (1.1 lb) Pale wheat malt (gives about 64 °C / 147 °F).
Rest: 64 °C (147 °F), 75 min. Iodine test at the end: no blue colour = starch converted.
Measure mash pH 10–15 min after mashing in (cool the sample to 20 °C / 68 °F). Target 5.4–5.5.
Mash out: heat to 78 °C (172 °F) and hold for 10 min.
Rest 10–20 min, lauter slowly and sparge with 12.5 L (about 3.3 gal) water at 78 °C (172 °F).
Boil the wort for 60 min. At the start of the boil add 30 g (1.1 oz) Styrian Golding.
10 min before the end of the boil add 70 g (2.5 oz) Saazer.
10 min before the end of the boil add Irish moss (about 2 g / 0.07 oz, soaked beforehand).
5 min before the end of the boil stir in 0.14 kg (0.31 lb) Light candi sugar.
After the boil stir a whirlpool and let it rest for 15 min.
Chill to 20 °C (68 °F), measure original gravity (target 12.5 °P), run 20 L (about 5.3 gal) into the fermenter, aerate well and pitch the LalBrew Belle Saison (amount see yeast).
Start fermentation at 20 °C (68 °F) and let it rise freely up to 28 °C (82 °F), about 10–14 days.
Measure final gravity (target about 1.4 °P). Priming sugar per bottle from the carbonation calculator (target 6.5 g/l), then bottle.
Bottle-condition for 2 weeks at room temperature, then keep cool.

Notes

Created with the beer creator (brewhouse efficiency 70 %, final gravity about 1.4 °P).