This classic, peppery, dry saison comes from Night Shift Brewing. A simple grist coupled with an assertive bittering hop addition help accentuate the dry characteristics and give a solid base for the phenols from the yeast. This beer took the silver medal in the Classic Saison category the 2017 Great American Beer Festival.
This homebrew recipe is featured in 51 Craft Beer Clone Recipes 2019. Find out what recipe was featured for your state!
Night Shift Brewing Matisse Classic Saison | Saison
- 9.18 lb (4.16 kg) Pilsner malt
- 0.7 oz (20 g) Styrian Aurora hops, 8% a.a. (FWH)
- 0.3 oz (8 g) Styrian Aurora hops, 8% a.a. (20 min)
- 0.5 (14 g) oz Saaz hops, 4% a.a. (whirlpool)
- Belgian Saison yeast strain
- Original Gravity: 1.048
- Final Gravity: 1.000
- ABV: 6%
- IBU: 29
- SRM: 3
Single infusion mash targeting 150-152˚F (66-67˚ C), whatever gets you to complete attenuation. Add gypsum to around 250ppm sulfate. Target a 5.2 mash pH, we use lactic acid to adjust.
Knockout post boil around 65˚F (18˚ C), trying to have the top end of fermentation be 70˚F (21˚ C). After five days, remove whatever temperature control you had and allow to free rise to whatever temperature it wants. Fermentation is typically about 4 weeks, we’ll drop the temperature and package in week 5.
We’ve tried variations of this recipe with orange peel, peppercorns, different hops, etc. It’s a great base to play around with and experiment ideas. We’ve also tried some mixed fermenations but would recommend adding wheat or other high protein grain to give food for the other yeast/bacteria.