Saison Recipe (All-Grain): 5 to 30 Gallons
An all-grain Saison recipe you can brew at 5 to 30 gallons: 6.6% ABV and 23 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Saison at a glance: 6.6% ABV, 23 IBU, OG 1.057. A dry, spicy, highly carbonated Belgian saison: Pilsner malt with a little wheat and Munich, a touch of sugar for dryness, and a farmhouse yeast allowed to run warm for pepper, citrus and earthy spice.
Bräu Supply recipe · All-grain
Saison
Grain · for 5 gal into the fermenter
| 9 lb (4.08 kg) | Pilsner malt | 78% |
| 1 lb (0.45 kg) | Wheat malt | 9% |
| 1 lb (0.45 kg) | Munich malt (10L) | 9% |
| 0.5 lb (0.23 kg) | Dextrose (corn sugar) (last 10 min of the boil) | 4% |
Hops
| 0.5 oz (14 g) | Magnum · 13% AA | 60 min |
| 1 oz (28 g) | Saaz · 3.5% AA | 10 min |
Yeast and water
| 1 pkg | Saison yeast (Belle Saison, WLP565 or Wyeast 3711) | |
| Water | Soft to moderate water; a little sulfate keeps it crisp. | |
Process
- Mash: 148°F (64°C) for 75 minutes
- Boil: 90 minutes
- Ferment: Start at 68°F (20°C), then let it rise to 80°F (27°C) or more
- Condition: Package when the gravity is stable
- Carbonate: 3.0 volumes of CO₂ (use bottles or a keg rated for it)
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash low, at 148°F (64°C), for 75 minutes for a very fermentable wort.
- Boil 90 minutes, adding the dextrose in the last 10 minutes.
- Chill to 66°F (19°C) and pitch.
- Start fermentation at 68°F (20°C) and let it rise to 80°F (27°C) or more over the first few days.
- Package at about 3.0 volumes once the gravity is stable, usually around 1.004 to 1.008.
Tips
- Warm fermentation is part of the style; saison yeast stays clean where others would turn hot.
- Some saison strains stall near 1.030: keep them warm and be patient, or add a second, more attenuative strain.
- Use heavy bottles for the high carbonation.
Frequently asked questions
Why is my saison stuck?
Some strains slow down if they cool off. Keep it at 80°F or above and give it time. See fixing fermentation problems.
Related guides
Wild fermentation, fermentation heat, mash temperature chart.