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End of Saison

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End of Saison

back to search Back to Search  Style Details 

Beer Style: Saison  (16C)
Recipe Type: all-grain
Yield: 11 US gallons

Beer Color


  • 11 lbs - Pilsner (2 Row) Ger (2.0 SRM) (Grain)
  • 2 lbs 12.0 oz - Pale Ale Malt 2-Row (Briess) (3.5 SRM) (Grain)
  • 2 lbs 4.0 oz - Wheat - White Malt (Briess) (2.3 SRM) (Grain)
  • 1 lbs 6.0 oz - Rye Malt (4.7 SRM) (Grain)
  • 1 lbs 6.0 oz - Rye, Flaked (2.0 SRM) (Grain)
  • 1 lbs 6.0 oz - Munich Malt - 10L (10.0 SRM) (Grain)
  • 9.0 oz - Acid Malt (3.0 SRM) (Grain)
  • 4.0 oz - Caramunich Malt (56.0 SRM) (Grain)
  • 2.0 oz - Midnight Wheat Malt (550.0 SRM) (Grain)
  • 2 lbs - Sugar, Table (Sucrose) (1.0 SRM) (Grain)
  • 1.2 oz - Galena [11.5%] - Boil 60 min (Hops)
  • 1.5 oz - Citra [13.0%] - Boil 7 min (Hops)
  • 1.5 oz - Citra [12.0%] - Boil 1 min (Hops)
  • 1 pkgs - Belgian Saison (Wyeast Labs #3724) (Yeast)

Additional Instructions

Boil: 100 Minutes

Beer Profile

Original Gravity: 1.062 (15.2° P)
Final Gravity: 1.006 SG (1.5° P)
Alcohol by Vol: 7.4%
Color SRM: 8.5  Color Sample 
Bitterness IBU: 33.6
Recipe Type: all-grain
Yield: 11.00 US Gallons

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review rating
 Reviewed by sweetcell on Fri Apr 18 2014

i need to update this recipe, i have more notes on my laptop. the 3724 stuck at 1.040. i foolishly pitched a packet of Belle Saison dry yeast directly on top of half-fermented beer, which did nothing. a week later i got some 3711, made a starter, pitched when active, and finished out at 1.004 or 1.005. there was some temp ramping in there, believe that the beer spent most of the time in the 80's. bottled half @ 3.0 vols, put the other 5.5 gallons in secondary with White Labs brett brux. taste of the non-brett'ed version is spicy with lots of yeast character. really tasty but not a ton of citra in there, just a hint. if i were to do this one over, i would take down the OG. at 7.5% this is a bigger beer than it needs to be.