Belgian/French Saison aka Farmhouse Ale Recipe +Fruit – All Grain

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Last Brew Date:

7/28/2015 – on Sunday we are brewing a slightly different variation this year.  80% Pilsner, 10% Vienna, 10% Wheat.  Columbus for bittering and Saaz for Aroma hops // using French Saison Yeast #3711 by Wyeast.  In addition we will use Raspberries during secondary conditioning for a – French Raspberry Saison…  Also we will shoot for at least a Double, so approx. 9% ABV+.  The colour we are looking for is a farmhouse straw!

The two pics below were a test pour out of the Fermentor at 2 weeks, the classic staw Farmhouse Ale colour was spot on.  The beer tasted awesome as well, only will get much better with time.

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Raspberries also come through the best in beers for the flavor, taste and their overall profile.  It can turn some beer slightly sour with an unexpected benefit!

OG this time was 1.068…  FG was 7 days later (1 week fermentation), for a final of 1.005 – which would put this beer at a approximate 8.30% // not too shabby!

Now to Age // CHEERS!

Here is how the beer looks like at mashout…

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and here is how it looks like after 1 week of fermentation with the raspberries added to the fermentor at day 3.

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Raspberry-Fruit-Wallpaper

7/20/2014 – we used 12 pounds of grain (per recipe percentage proportions), and 1/2 lb of Belgian Candi sugar (that’s all we had left)..  OG – 1.049, FG – 1.009

ABV % – 5.25%

Belgian Saison Ale

Historically a Saison is a french style farm beer, brewed in Fall/Winter for the next season – a harvesting/farmer drink.  These days many variations exist, and many good articles too – Google for additional research and ask questions if you are not sure about something.

If you want a traditional Saison don’t add any spices or orange/lemon peels and use traditional German hops like the Noble or something regional from the French area – since this is a traditional French beer.  We also like East Kent (even tho they are from the UK) and Styrian – these add a sweet edge to the beer.

Traditional Sainson’s are bottle conditioned and highly carbonated.  Color can be Golden to Amber, ABV 3 ~ 5%, modern Sainson can be as high as 6.5%+.  Should be moderately hoped to balance out the maltiness for all ABV variations.

Age: 1 ~ 2 months, and up to a year+

60 minute standard mash, some people even do a 90 minute mash

We will post out ( OG , FG ) and final ABV later.

  • 85% lbs domestic Pilsner // we like to use the German Pilsner Malt as substitution.
  • 10% Wheat
  • 5% Euro Caravienne

Hops / Additional ingredients:

Once you achieve a rolling boil, set timer:

  • At start-of-boil add 1.5 oz of Styrian Golding Hops and 1 lb of Light Belgian Candi
  • At 45 minute of boil add some Irish Moss – helps with Chill Haze later – http://byo.com/stories/item/486-conquer-chill-haze
  • At 5 minutes end-of-boil, add 1 oz of Sweet Orange Peel or lemon peels – depends what you want – ( skip peels for a traditional Seison )
  • At 2 minutes end-of-boil, add 1 oz of Noble Hops

Yeast:

Wheast #3711 seems highly recommended by other brewers, Wheast #3724 was reported to be slow and a pain-in-the-ass.  Yeasts by White Labs was recommended, choose a proper yeast for a true Saison beer.

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