Saison
BJCP 2008 – 16C

Statistics

Fermentables

Amount Fermentable %
5.50 pounds German Pilsen Malt (2-Row) 50%
1.37 pounds Wheat Malt, Pale (Weyermann) 12.5%
0.62 pounds Wheat, Flaked 5.6%
3.50 pounds Floor-Malted Bohemian Pilsner Malt Wyermann 31.8%
10.99 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
0.32 ouncesMagnum60 minutesBoilPellets12.0%
1.62 ouncesSaaz15 minutesBoilLeaf3.1%
0.50 ouncesSaaz2 minutesBoilLeaf3.1%
2.44 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
Belgian SaisonWyeast3724Liquid

Mash Profile Single Infusion Mash, Extra Light Bodied Beer, No Mash Out

Mash Steps

# Name Time Temp.
1Mash InInfusion90 minutes147° F

Fermentation and Aging

Primary:
3 days @ 64° F
Secondary:
11 days @ 76° F
Age:
14 days @ 32° F

General Info

Grisette-like malt bill (14% wheat malt) with classic saison yeast selection. Intended to be a comparison to the Jeune Grisette des Ardennes made from the same malt/mash regimen, but with a vastly different yeast choice and fermentation schedule.

Resources:

Target water profile:

  • 100-110 ppm Ca
  • 150 ppm SO42
  • 80 ppm Cl

Fermentation:

  • Wyeast 3724/WLP565 Blend
  • 64 degrees F for first 3 days then free rise to ambient.

Regarding the "stall" from Drew Beechum: "I stumbled on what I think is the magic trick to prevent the ’Dupont’stall and confirmed it with much brainier folks than I who work with intimately with the strains - those main Saison strains are backpressure sensitive. The increased pressure and CO2 levels created by an airlock or blowoff tube are possibly the culprits causing the stallout. At least that’s the speculation I get from the PhD types who work with the strains all the time! How did I discover this by accident? I’ve been fermenting ’open’for years in my primaries and noticed ’wait a tick, I don’t stall when using those critters, why?’ All I do for primary is slap a piece of sanitized foil on top of the carboy or keg and wait for primary fermentation to subside. As long as the yeast are active, they’ll keep bad things at bay and the foil prevents dust and bugs from raiding the fermenter. In other words, follow the fermentation schedule, eschew the airlock and use foil to avoid stalling out! (for most values of avoiding stall - this process truly works for me when I do it, so...)...cap the carboy with foil and just lightly crimp it."