Pas de Saison

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Pas de Saison

Unread postby niels » Mon May 19, 2014 7:40 pm

Yesterday I sampled a bottle of my first saison. The recipe is based on the information I've found in the book "Farmhouse Ales". The Premiant hops were on sale (50% off) so I decided to give them a try instead of going with Saaz.

I must say I am very pleased with the outcome. It is truly a nice beer that tasted very refreshing on a "hot" (it was about 24°C) day. I must drink another bottle to give more precise tasting notes, but I remember it being a little fruity with a nice balanced hop bitter. The head was nice and creamy and stayed on until the end.

After my less fortunate witbier this is winning recipe (for my personal taste). I can't wait until I can drink another one!


Code: Select all
Name---------------- : Pas de Saison
Beer type----------- : A Saison
Desired litres------ : 25 litre
Desired SG---------- : 1049
Extraction efficiency: 75 %

Total brewing water- : 38.5 litre
Mash water---------- : 33 litre
Sparge water-------- : 5.5 litre
Boiling time-------- : 90 minutes
Calculated colour--- : 8 EBC (Morey)
Calculated bitter--- : 32 EBU (Tinseth)

Malt bill-------------------------------------------------
 64%   3250 g  Pilsner malt                       3    EBC
 29%   1500 g  Malted wheat                       3    EBC
  3%    150 g  Aroma 150 MD                     150    EBC
  4%    200 g  Table sugar                        0    EBC

Pellets---00025 g  8.50 %aa   90 min   Premiant (CZ)
Pellets---00015 g  6.50 %aa   90 min   East Kent Goldings (UK)
Pellets---00010 g  8.50 %aa   02 min   Premiant (CZ)
Pellets---00010 g  6.50 %aa   02 min   East Kent Goldings (UK)
Pellets---00010 g  4.60 %aa   02 min   Styrian Golding (UK)

Strain-------------- : Danstar Belle-Saison
Added as------------ : hydrated
Volume-------------- : 1 package of 12 g
Aeration------------ : Shaking
Temperature--------- : 22°C

Mash table-------------------------------------------------
Maisch at 45°C
30 min at 45°C
15 min at 55°C
30 min at 62°C
15 min at 68°C
 5 min at 74°C

Add sugar after 2~3 days into fermentation.

Pitch yeast at 22°C and let it freely rise.
Raise temperature slowly to 27°C to finish of the fermentation.

Recipe is created using information found in the book "Farmhouse Ales" by Phil Markowski.
Mash schedule: page 155 Reference recipe: page 181

Ingredients used from inventory except for yeast.

Cold conditioned at 6°C for 3 weeks.
Primed with 8.5 gr/l table sugar before bottling.

"Ceci n'est pas une saison!"
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Re: Pas de Saison

Unread postby Cervantes » Sat May 24, 2014 3:17 am

I want to try a saison at some point.

Looks like a very nice summer time drink.
Cheers :cheers:
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