Light in colour, delicate malt character, finishes bone-dry with a crisp, refreshing bitterness and bright, fruity, citrus Belgian esters.

Belgian saisons originated in the farmhouses of Wallonia, the French-speaking region of Belgium. Traditionally brewed in the cooler months to keep farmhands refreshed through the summer, these beers were designed to be dry, lively, and highly drinkable. Over time, the style spread beyond the farms and became a showcase for Belgian yeast character just like the Belgian abbey styles.

What often sets many saisons apart today is the use of diastatic saison yeast strains. These yeasts produce enzymes that break down longer-chain sugars other strains can’t fully ferment, leading to the style’s signature bone-dry finish and high attenuation. Flavour-wise, expect expressive yeast-driven notes of clove, pepper, citrus, or stone fruit layered over a crisp, effervescent base. 

Vitals

Original Gravity: 1.048
Final Gravity (Fixed): 1.005
IBU (Tinseth): 22
BU/GU: 0.46
Colour: 8.7 EBC

ABV: 5.6%
75% efficiency
Batch Volume: 23 L
Boil Time: 60 min

Mash Water: 18.2 L
Sparge Water: 12.6 L
Total Water: 30.8 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.043

Mash

Sacc Rest — 65 °C — 60 min
Mash Out — 75 °C — 15 min

Malts (4.9 kg)

3.5 kg (71.4%) — Joe White Pilsner — Grain — 3.9 EBC
600 g (12.2%) — Joe White Maltings Munich, Light — Grain — 17.7 EBC
500 g (10.2%) — Joe White Wheat Malt — Grain — 3.9 EBC
300 g (6.1%) — Weyermann Rye — Grain — 3.9 EBC

Hops (40 g)

20 g (19 IBU) — Perle 8.25% — Boil — 60 min
20 g (4 IBU) — Perle 8% — Boil — 5 min

Miscs

1.7 g — Calcium Chloride (CaCl2) — Mash
0.37 g — Epsom Salt (MgSO4) — Mash
2.29 g — Gypsum (CaSO4) — Mash
2 ml — Phosphoric Acid 85% — Mash
1.49 g — Calcium Chloride (CaCl2) — Sparge
0.32 g — Epsom Salt (MgSO4) — Sparge
2.01 g — Gypsum (CaSO4) — Sparge

Yeast

1 pkg — Bluestone Yeast Co. BSY-A005 Brussels (Bluestone) 83%

Fermentation

Pitching Temp — 21 °C — 1 days
Main Ferment — 22 °C — 2 days
Main Ferment — 24 °C — 4 days
Diacetyl Rest — 27 °C — 2 days

Carbonation: 3.2 CO2-vol

Water Profile

Ca2+: 56
Mg2+: 2
Na+: 8
Cl-: 49
SO42-: 79
HCO3-: 16

This recipe uses a diastatic yeast so take care not to bottle prematurely or you will risk over-carbonation.