The first time I made this recipe was last summer during our, uh, unplanned hiatus. It was getting to be warm out, and we wanted a good summer beer after making some heavier fare. We were tossing around different styles, and eventually settled on a Saison.
A classic Saison is very simple: pils malt, sugar, light hops, and the yeast. The most important ingredient by far is the yeast. We used Wyeast 3711, and I would recommend holding off on brewing this until you can get your hands on that yeast. It is a workhorse that has great attenuation and provides great flavor when fermented in the mid 70s. Some people may balk at using sugar instead of all malt in a beer, but this is the method used by Trappist and other abbey brewers in Belgium to get beers with higher alcohol but still a light, “digestible” body.
When we brewed it last year, it was the first time we had a chance to use our wort chiller. I don’t want to sound like I’m exaggerating, but the combination of doing a full all-grain, full boil and crash cooling it made this the best to style beer I’ve ever made. It ended up with just a little cloudiness from the yeast, light, crisp with great yeast aromas and tastes.
- 8.68lbs Belgian Pils
- 3.12lbs Rye Malt
We did a single step mash at about 155º F for 60 minutes with about 1.25qt of water for every pound of grain. We fly sparged to get up 6.25 gallons for the boil.
- 2oz Styrian Goldings (5.4% AA) at 60 minutes
- 1lb dark candi sugar1 at 15 minutes
- Wyeast 3711 French Saison Yeast
- 3 weeks in primary in a basement during the summer, so around 72-75 F
- 5 weeks in secondary at the same rough temp
- 2 weeks of bottle conditioning