Saison Homebrew Recipe

A few months ago I found a couple of good looking beer recipes at The first one I chose to try was a Milk Stout recipe. When brewing it, I had an issue with the White Labs yeast that I had used. It basically failed to activate. I had to make an emergency substitution with a couple of packets of Safbrew S33. This was the only other yeast that I had in my house at the time. The Safbrew S33 did the job and the Milk Stout turnecd out pretty good.

Today I am trying out a Saison Recipe. The recipe is called "Bridget’s Love Potion Saison" and here is my attempt at it:


  • 8 ounces Belgian Caravienne malted barley
  • 4 ounces Belgian Aromatic malted barley
  • 6 pounds powdered light malt extract
  • 1.5 ounces Styrian Golding - bittering hops
  • 1 teaspoon Irish Moss
  • 1 pound Candi Sugar (smells like it would be great for making cookies)
  • 1 ounce Saaz - flavoring hops
  • 1 ounce Saaz - aroma/finishing hops
  • 0.5 ounce Dried Sweet Orange Peel
  • 1 ounce Coriander Seeds - crack just before use
  • Saison yeast -- Qty 2 of Wyeast #3711 Fr. Sasion yeast 4.25 oz


  1. Follow directions to activate the yeast if need be
  2. Take Malted Barley (milled at store) and place in a grain bag.
  3. Steep in about 2 gallons of hot water (155° F) for about 30 minutes.
  4. Remove the grain and slowly dissolve the powdered malt extract.
  5. Bring to a boil
  6. Add the 1.5 oz Styrian Golding Hops
  7. Wait 35 minutes
  8. Add the Irish Moss and Candi Sugar.
  9. Wait 15 minutes
  10. Add 1 oz Saaz hops (flavoring).
  11. Wait 10 minutes
  12. Add 1 oz Saaz hops (finishing), the cracked coriander seeds and orange peels.
  13. Wait 2 minutes
  14. Remove the wort from heat and cool to 70-80° F so as not to kill the yeast (use wort chiller or ice bath to cool the wort)
  15. Add the cooled wort wort into fermenter and top up to 5 gallons with water.
  16. Stir wort to add oxygen (for yeast growth).
  17. Pitch yeast.
  18. Cover fermenter and add pressure release valve
  19. Store in a cool, dark place (65-70° F).
  20. Wait at least 2 weeks
  21. Siphon beer off of the yeast sediment and into clean bucket (this is the for 2nd fermentation)
  22. Wait 2 weeks
  23. Siphon beer to bottling bucket, dissolve 3/4 cup of corn sugar, rack into bottles and cap.
  24. Wait for 3-4 weeks for carbonation.

OG: 1.063 (Estimated) -- 1.062 (Actual on 7/25/2010)
2nd Ferm: 1.002 (Actual on 8/17/2010)
FG: 1.014 (Estimated)
Alcohol: 6.4% (Estimated)  -- (Likely 7.9% as of 8/17/2010)


Yield: about 2 cases of beer (50 12-ounce bottles).