Post your favorite saison recipe

[jmill]

I have a pack of Wyeast 3724 I need to use. I've done two saisons to date (Shipwreck Saison recipe from here and Boulevard Tank 7 clone), although neither are ready to drink yet.

Anyone have recipe suggestions?

I have plenty of German Pils malt ready to use...

 

[Happywanderer]

HOME BREW RECIPE:
Title: Farmhouse Ale
Author: Paul S.

Brew Method: All Grain
Style Name: Saison
Boil Time: 80 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.044
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.062
Final Gravity: 1.011
ABV (standard): 6.75%
IBU (tinseth): 18.45
SRM (morey): 9.55

FERMENTABLES:
10 lb - Belgian - Pilsner (71.4%)
1 lb - Belgian - CaraVienne (7.1%)
1 lb - Belgian - Wheat (7.1%)
1 lb - Honey - (late addition) (7.1%)
1 lb - Belgian - CaraMunich (7.1%)

HOPS:
0.5 oz - East Kent Goldings, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 7.5
0.5 oz - Styrian Goldings, Type: Pellet, AA: 1.4, Use: Boil for 30 min, IBU: 1.79
0.25 oz - East Kent Goldings, Type: Pellet, AA: 4.5, Use: Boil for 20 min, IBU: 2.27
0.5 oz - Styrian Goldings, Type: Pellet, AA: 1.4, Use: Boil for 15 min, IBU: 1.16
0.77 oz - East Kent Goldings, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 5.73

MASH GUIDELINES:
1) Temp: 149 F, Time: 60 min, Amount: 4.5 gal
Starting Mash Thickness: 1.5 qt/lb

YEAST:
Wyeast - French Saison 3711
Starter: Yes
Form: Liquid
Attenuation (avg): 80%
Flocculation: Low
Optimum Temp: 65 - 77 F
Fermentation Temp: 74 F
Pitch Rate: 1.0 (M cells / ml / deg P)

PRIMING:
Method: table sugar

TARGET WATER PROFILE:
Profile Name: Marina, CA Water Report
Ca2: 46
Mg2: 18
Na: 75
Cl: 103
SO4: 56
HCO3: 220
Water Notes:
Cut water 50/50 with RO. Added 2.5g gypsum and 3.5g CaCL2(split mash/sparge). Added 1.25ml lactic acid to mash only.

 

[Rivenin]

man, honestly i like simplicity in most of my saisons.

mostly pils to 1.050-60 20 IBU's of whatever you got and toss in some aroma hops.

however, i do love brett saisons and heavily hopped saisons, but i love simplistic brews

 

[mrkrausen]

This is the most recent saison I've brewed and probably the best one to date. I ended up using Wyeast 3724 as well.
Type: All Grain
Batch Size: 11.00 gal
Boil Time: 90 min
Efficiency: 72.00 %

11 lbs Pilsner (2 row) (Gambrinus) (1.6 SRM) Grain 1 57.9 %
4 lbs White Wheat Malt (2.4 SRM) Grain 2 21.1 %
3 lbs Munich 10L (Briess) (10.0 SRM) Grain 3 15.8 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 4 5.3 %
2.00 oz Saaz [4.90 %] - Boil 90.0 min Hop 5 18.0 IBUs
0.55 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
1.00 oz Saaz [4.90 %] - Boil 10.0 min Hop 7 3.1 IBUs

 

[specharka]

man, honestly i like simplicity in most of my saisons.

mostly pils to 1.050-60 20 IBU's of whatever you got and toss in some aroma hops.

however, i do love brett saisons and heavily hopped saisons, but i love simplistic brews

I'm with you buddy. 70% Pils, 20% wheat malt and 10% flaked wheat and I'm a happy camper. Wouldn't use simple sugars or anything more heavily handed than a touch of Munich malt.

 

[elburrogrande]

best saison I've made

OG 1.058
FG 1.004

60% Pilsner
20% Acid Malt (added 45 minutes in to mash)
10% white wheat
5% Vienna
5% flaked wheat

Mash 90 min @ 146
90 minute boil

.66oz Golding 75minutes
.165oz Golding 30 minutes
.165oz Golding flameout

3711 yeast

Pitched 1 bottle of Jolly Pumpkin dregs directly to fermenter after 1 day

racked on top of apricots and 1oz oak after 3 weeks
allowed to ferment an additional 3 weeks

VERY fast souring Saison, very fruity, tart, crisp and dry. One of my favorite beers I ever brewed

 

[beergolf]

One of my best ( and I brew saisons often) is my spelt saison. I have brewed it several times. THe spelt is different enough from wheat to make it interesting. This recipe is exactly what I think of when I think of a rustic farmhouse saison.

https://www.homebrewtalk.com/showthread.php?p=6874729

 

[jmill]

Thanks to everyone for your suggestions. I'll update when I brew, probably this weekend.

 

[shanecb]

This is the most recent saison I've brewed and probably the best one to date. I ended up using Wyeast 3724 as well.
Type: All Grain
Batch Size: 11.00 gal
Boil Time: 90 min
Efficiency: 72.00 %

11 lbs Pilsner (2 row) (Gambrinus) (1.6 SRM) Grain 1 57.9 %
4 lbs White Wheat Malt (2.4 SRM) Grain 2 21.1 %
3 lbs Munich 10L (Briess) (10.0 SRM) Grain 3 15.8 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 4 5.3 %
2.00 oz Saaz [4.90 %] - Boil 90.0 min Hop 5 18.0 IBUs
0.55 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
1.00 oz Saaz [4.90 %] - Boil 10.0 min Hop 7 3.1 IBUs

This is very similar to my standard saison recipe, and it always turns out great!

 

[vance]

best saison I've made

OG 1.058
FG 1.004

60% Pilsner
20% Acid Malt (added 45 minutes in to mash)
10% white wheat
5% Vienna
5% flaked wheat

Mash 90 min @ 146
90 minute boil

.66oz Golding 75minutes
.165oz Golding 30 minutes
.165oz Golding flameout

3711 yeast

Pitched 1 bottle of Jolly Pumpkin dregs directly to fermenter after 1 day

racked on top of apricots and 1oz oak after 3 weeks
allowed to ferment an additional 3 weeks

VERY fast souring Saison, very fruity, tart, crisp and dry. One of my favorite beers I ever brewed

Why the 90 minute mash and boil?

 

[m00ps]

Go with beergolf's linked recipe, he knows what he's doing

Definitely steer clear of any saison "recipe" that has "munich" or "cara" anywhere in it. I've learned that I dont even want a bit of vienna clouding my saison yeast character. Anytime you think you need some malt character to balance out your saison, slap yourself, and think again

Acid malt I would only use for pH adjustment. If you are wanting to do a sour, let the bacteria take care of that part. Youll get MUCH better results that way

 

[shanecb]

Why the 90 minute mash and boil?

Pilsner malt generally contains more SMM (S-methylmethionine) than other base malts, and an extended boil helps get rid of it.

SMM is the precursor to DMS (dimethyl sulfide), which isn't very tasty