Farmhouse Saison Recipe - Beer Recipe - Brewer's Friend

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Farmhouse Saison Recipe

186 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.94 gallons
Post Boil Size: 10.25 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael Maugel
Hop Utilization: 84%
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Monday March 17th 2025
1.057
1.009
6.2%
25.7
5.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.50 lb Dingemans - Pilsen17.5 lb Pilsen 36.8 1.7 79.5%
2.50 lb BSG - Flaked White Wheat2.5 lb Flaked White Wheat 36 1.6 11.4%
1 lb Weyermann - Caramunich Type 11 lb Caramunich Type 1 33.5 35 4.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.3%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.3%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 10 Boil 60 min 16.41 12.5%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 6.9 Boil 15 min 2.81 6.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 5.7 Boil 15 min 2.32 6.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 6.9 Boil 5 min 2.26 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 5.7 Boil 5 min 1.86 12.5%
1 oz Amarillo1 oz Amarillo Hops Pellet 6.9 Boil 0 min 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 5.7 Boil 0 min 12.5%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 7 days 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
4 g Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 5 min.
1 each French Oak Spiral Other Secondary 28 days
 
Yeast
White Labs - Brettanomyces bruxellensis strain TYB307
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
70 - 80 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 399 B cells required
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 399 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 11.1 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Water salt additions to Denver City Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.7 gal Strike 165 °F 150 °F 60 min
5.2 gal Batch Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.48 gal (49.9 qt). Suggest reducing initial water volume to 11.96 gal (47.84 qt) and adding 0.48 gal (1.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.2 qt/lb 6.45 25.8  
Mash volume with grains 8.17 32.7  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 8.92 g | 35.7 qt) 8.43 33.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.44 g | 49.7 qt) 11.94 47.8  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.25 41  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.25 g | 41 qt) 10 40  
Total: 14.88 59.5
Equipment Profile Used: System Default
 
Notes

Split batch 5gal/5gal with clean yeast in both and brett in one 5gal. Bottle separate, clean saison first.

5gal - White Labs - WLP4021 - Saison Blend II
5gal - Wyeast 3724 Belgian Saison (Dupont) w/ WLP4655 Brettanomyces bruxellensis strain TYB307 added

I'm not sure if this matters, but I chose a lower attenuating saison yeast strain than the brett to ensure enough sugars are left over time for the brett to develop and dry out the beer. I presume higher attenuating saison yeast strains could dry the beer out prior to brett developing.

Lower IBUs (<10) if you want it more acidic, Higher IBUs (>18IBUs) for lower acidity. 18 IBUs or more to ensure final pH is >3.6 for restrained acidity.

Medium-toast French oak spiral for 3-5 weeks (to taste preference)

Pitch WLP566 cultures at 72 F and hold for 12 hours, ramp up to 88 F over 7 days; approximately 2 weeks in primary
Pitch brett or dregs (from starter) in secondary; approximately 4-6 months in secondary

Dreg Starter (for secondary fermentation)

  1. Refrigerate your bottle for one week.
  2. Open bottle or can and sanitize the lip with a flame. NOTE: You may also want to spray sanitizer on and around the cap before opening.
  3. Gently pour the beer into a glass, leaving the sediment (yeast) in the bottle.
  4. Swirl the sediment/yeast in the bottle and re-flame the lip.
  5. Pour sediment into a sanitized container.
  6. Grow your yeast using a stepped starter – start with 200mL of wort (1.020), then let ferment for three to five days or until fermentation noticeable. Then add an additional 800mL of wort (1.030) and let ferment an additional three to five days. Ramp up again if necessary.
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  • Last Updated: 2025-03-29 19:12 UTC