3 saisons!

So it begins to be hot here, what we do? Brew some Saisons!

These are my first saisons, but i'm going big. Three in a row.

I'd like to read your thoughts on these ones.

Saison 1 - Blonde - La 5e saison


23L - 77% eff

4.625 Kg Pils (92.5%)
125g Vienna (2.5%)
125g Rye Malt (2.5%)
125g Munich (2.5%)

18g Hallertau 60'
10g Hallertau 20'
28g EKG 10'
28g Styrian Golding 5'
28g Saaz 0'

WLP566 Belgian Saison II Ale
Mono 149°F

OG: 1052
FG: 1007
ABV: 5.9%
IBU: 23
SRM: 7


Saison 2 - Saison Impériale Noire (Imperial Black Saisin) - La Hors-Saison

(You ready?)

5.000kg Pils (67%)
450g Vienna (6%)
450g Munich (6%)
450g Flaked Barley (6%)
450g Dark Candi Syrup (6%)
225g Midnight Wheat (3%)
225g Crystal 120 (3%)
112g Roasted barley (1.5%)
112g Chocolate malt (1.5%)

20g Polaris (21.3%aa) FWH + 60'

WLP566 - Saison 2 (Pitched on the yeast cake from the Saison 1 - Blonde)
Mono 154°F

OG: 1080
FG: 1013
ABV: 8.9%
IBU: 47
SRM: 35



Saison 3 - Farmhouse Apple Saison

2.250 Kg Pils (40%)
2.250 Kg Pale Malt (40%)
450g Amber Candi Syrup(8%)
350g Caravienne (6%)
350g Caramunich (6%)

28g Styrian fwh + 60'
28g Styrian 20'
28g Styrian 5'
28g Styrian DH 10-15 days

WLP670 - Farmhouse Ale (levure ''saison'' américaine + Brettanomyces)
Mono 153°F

Oak Chips that will have received this treatment: few weeks in 12% appel cider, few weeks in new fresh 12% apple cider, few weeks in 40% Apple Brandy. I don't know the quantity and aging time yet... to be determined

OG: 1061
FG: 1010
ABV: 6.7%
IBU: 33
SRM: 12