Home » Archives » July 2006 » Brewblogue: Saison Sans Expérience

[Previous entry: "Brew day"] [Next entry: "27"]

07/10/2006: "Brewblogue: Saison Sans Expérience"

Listening to: Havalina - We Remember Anarchy
Current mood: kinda tired

Got back too late to post this last night, so here it is a day later, copied straight out of my vinyl covered Hello Kitty Brewlogue:

(Based on Zac's Saison #3)
Water: 7 Gallons OB Tap Water – Didn't end up having time to get bottled.


  • 4oz Belgian Pale
  • 4oz Belgian Aromatic
  • 4oz Honey Malt
  • 6oz Flaked Oats

  • 6 lbs Pale Malt Extract ¹
  • 2 lbs Turbinado Sugar

  • 1 tsp. cracked coriander
  • 1 tsp. black pepper
  • Slightly crushed seeds from 8 cardamom pods
  • 2 tsp. fresh lemon peel ²
  • 1" piece of ginger, diced

Yeast: 1 vial WLP 565 Belgian Saison Yeast.

  • 1.5oz ³ 5% Styrian Goldings @ 60 mins
  • 1oz 3.3% Czech Saaz @ 5 mins

¹ Original recipe called for 4 lbs 60/40 wheat malt extract and 2 lbs pale malt extract. Was forced to substitute the whole thing with regular old pale malt syrup due to fact that Home Brew Mart was totally out of wheat malt extract. Which shouldn't have been surprising since it's the middle of summer and pretty much everybody is probably brewing hefeweizens and saisons right now.

² Substitued fresh lemon peel for dried, since dried lemon peel is expensive and lemons are not.

³ I decided to up the hopping since the original recipe called for 7% Styrian Golding and mine were only 5%.

OG was 1.062.

Steeped the grains around 150 for about an hour. I did a full wort boil for 90 minutes. Added in the Styrian Goldings at 60 minutes, spices at 15 minutes, sugar at 10 minutes, Saaz at 5 minutes. The ginger ended up being the predominant flavour in the finished wort. In fact, it tasted almost exactly like Thai ginger candy. I'm not sure it's going to end up being quite what I had in mind, especially considering the unavailability of the wheat malt, but it does seem pretty promising.

The main drawback to this recipe is the WLP 565 saison yeast, which promises to take up to 6 weeks to fully ferment before I can actually bottle the stuff. Which is a pretty serious wait for one's first beer, but hopefully it'll be worth it. In the meantime, I'm very vaguely considering doing a second batch in a couple weeks when I rack the SSE but I have no idea if I'll end up actually doing one, nor for sure what it'll be. Perhaps something quicker, but since I'm minorly Belgian obsessed these days, there's no guarantee of that.

Replies: 1 Comment

belgian obssesed! well I was once called the little girl from belgium!

The wort was also really bitter and really sweet.

Yea for nonsense comments!

[lynnea] on Monday, July 10th

Contact Me


The Hurting

Cat and Girl


Scary Go Round

Red Meat

Currently Reading

The Complete John Silence Stories by Algernon Blackwood

Recommended Reading

The Weird Tale by S.T. Joshi

Powered By Greymatter