Belgian Saison Recipe - Farmhouse Ale

Our Saison farmhouse ale recipe and instructions

RECIPES

Brewpedia

10/29/20232 min read

a Saison ale
a Saison ale

Belgian Saison Recipe - Farmhouse Ale

Saison, a delightful beer style, traces its roots back to Wallonia, Belgium. Initially brewed to keep farm workers refreshed during the warm months, Saisons are synonymous with farmhouse ales. Their brewing took place in the cooler seasons, ensuring a supply during the farming months. These beers have a crisp, light, and thirst-quenching profile. Over time, they may develop tart and funky notes, especially if stored in wooden barrels.

Saison Yeast

  • Origin: The unique character of Saison yeast strains evolved as brewers reused yeast with each batch.

  • Characteristics: Produces spicy, clove-like phenolics, and sometimes, tart notes.

  • Selection: Yeast selection is crucial in determining the beer's flavour. Both dry and liquid strains are available. Liquid yeasts like WLP585 Belgian Saison III offer more nuanced characteristics.

Spice and Flavour Additions

  • Common Ingredients: Pepper, coriander, and orange peel.

  • Purpose: These enhance the flavours produced by the Saison yeast.

  • Recommendation: For this recipe, a small pinch of pepper will be added at the end of boiling, letting the yeast dominate the flavour profile.

Saison Recipe Ingredients

  • Malt: Predominantly Pilsner malt with a hint of Vienna malt for added maltiness.

  • Hops: East Kent Goldings - aligning with the original ingredients used by farmhouse brewers and fitting the Saison flavour.

Recipe Details

  • Batch Size: 19.000 L (5.02 US gallons)

  • Boil Size: 22.000 L (5.81 US gallons)

  • Boil Time: 60 minutes

  • Efficiency: 70%

  • Original Gravity (OG): 1.054

  • Final Gravity (FG): 1.008

  • Alcohol By Volume (ABV): 6.0%

  • Bitterness: 27.3 IBUs (Tinseth)

  • Colour: 4 SRM (Morey)

Fermentables

  • Pilsner (2 Row) Bel Grain: 4.500 kg (9.92 lbs)

  • Vienna Malt Grain: 350 g (0.77 lbs)

Hops

  • Kent Goldings (5.5% Alpha): 40 g for 60 min, 20 g for 10 min

Yeast

  • Belle Saison Ale Dry: 11.001 g

Mash Process

  1. Infusion: 12.610 L at 71.923°C (161.46°F) targeting 65°C (149°F) for 60 minutes.

  2. Final Batch Sparge: 14.652 L at 82.356°C (180.24°F) targeting 74°C (165.2°F) for 15 minutes.

FAQ

  1. What is the origin of the Saison beer style?
    The Saison beer style originated in Wallonia, Belgium. It was brewed primarily to refresh farm workers during the warmer months, which is why it's often referred to as a farmhouse ale.

  2. Why is yeast selection crucial for brewing a Saison?
    The yeast strain used in a Saison recipe is the driving force behind most of its flavour. Saison yeasts typically produce spicy, slightly clove-like phenolics and sometimes slightly tart notes.

  3. What are common spices and flavourings added to a Saison?
    Common additions to many Saison recipes include pepper, coriander, and orange peel. These enhance the flavours already produced by the Saison yeast.

  4. What malts are used in this Saison recipe?
    The primary malt used is Pilsner malt, complemented by a touch of Vienna malt to add a hint of maltiness.

  5. Which hops are recommended for this recipe?
    The recipe uses East Kent Goldings hops, aligning with the original ingredients used by farmhouse brewers and fitting the Saison flavour profile.

  6. How long should the beer be boiled during the brewing process?
    The recommended boil time for this Saison recipe is 60 minutes.

  7. What is the significance of the mash process temperatures?
    The mash process temperatures are essential for achieving the desired sugar extraction from the malted grains, ensuring the right flavour, colour, and mouthfeel for the finished beer.