This saison recipe comes from the AHA’s Homebrewopedia, and was a featured recipe for our annual Big Brew celebration in 2009. It’s dedicated to Dave Levonian, who was great brewer of Belgian-style beers. If you are a saison lover, you will definitely enjoy this one!
Saison Du Mont | Saison
- 7.25 lb (3.3 kg) | 2-Row Pale Malt
- 2.0 lb (0.91 kg) | Vienna Malt
- 8 oz (227 g) | Flaked Wheat
- 8 oz (227 g) | Flaked Oats
- 8 oz (227 g) | Honey, at flame out
- 1.0 oz (28 g) | Golding 4.75% AA (90 mins)
- 0.5 oz (14 g) | Hallertauer 4.0% AA (15 mins)
- 0.5 oz (14 g) | Hallertauer 4.0% AA (0 mins)
- ¾ tsp (3 g) | Irish moss (15 mins)
- 0.5 oz (14 g) | Crushed coriander (0 mins)
- 0.5 tsp (2 g) | Grains of paradise (0 mins)
- 0.25 oz (7 g) | Sweet orange peel (0 mins)
- 0.25 oz (7 g) | Bitter orange peel (0 mins)
- 2 packages Wyeast 3724 Belgian Saison Yeast, or 2 White Labs WLP550 Belgian Ale Yeast, or an appropriate yeast starter
- Original Gravity: 1.056
- Final Gravity: 1.008
- ABV: 6.3%
- IBU: 21
- Boil Time: 75 minutes
- Pre-boil Volume: ~7.1 gallons (27 L)
Mash grains at 156°F (69°C) to 150°F (65.5°C) and hold for 60 minutes. Mash out at 160°F (71°C) and sparge with 173°F (78°C) water.
Collect enough runoff to end up with 5.5 gallons (21 L) after a 90-minute boil (approximately 7.1 gallons, or 27 L). Bring to a boil and add the first hops. Boil for 75 minutes before adding the second hops and the Irish moss. Boil 15 minutes more, and then turn off the heat and add the honey, the finishing hops and the four spices.
Next chill to 73-76°F (22-25.5°C), transfer to a fermenter, pitch the yeast and aerate well. Continue fermenting at 76°F (25.5°C) for a total of one week.
Rack to secondary for another week. Rack to keg, or if you are bottling rather than kegging, add the bottling sugar and then bottle as you normally would. Force carbonate at 3.0 – 3.5 volumes of CO2. If bottling, bottle condition using 5.4 – 6.6 oz weight (153-187 g) corn sugar.
NOTE: Saison should be a dry beer. If your attenuation is not enough, you may need to add a secondary yeast such as Champagne yeast (White Labs WPL 715, or Wyeast 4021) or an attenuative ale yeast (White Labs WLP 001, or Wyeast 1056) to achieve the correct attenuation.