Kitchen sink saison recipe formulation

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:


Supporting Member
HBT Supporter
Jun 7, 2011
Reaction score
Wamego, KS
So, I'm trying to clean up some odds and ends in my ingredient cupboard and also try to come up with a base saison recipe that I can play with. For this time around, I'd like to shoot for something semi-sessionable that I can post boil sour with GoodBelly and then add tart cherry juice in secondary. Here's what I have; Any suggestions/tweaks/random thoughts would be welcome.

8 lb 2 row malt
1.75 lb Pilsen malt
0.5 lb flaked corn (just to use it up)
0.5 lb flaked oats (just to use it up)
2 qt tart cherry juice

Belle Saison Yeast packet

Hop options: Amarillo (lots), Simcoe, & open packs of Tettnanger and E KG (should probably just throw these 2 away....)

I'm thinking to mash at 147 for 60 minutes, short hop-less boil, co-pitch yeast & GoodBelly and then just dry hop or hop tea an oz of Amarillo after the cherry juice settles down. Is this going to work?