This typical saison is amber in color with a pleasant citrusy hop hop flavor and aroma.
Specialty malts: flaked wheat, red wheat
Featured hops: Tradition, Cluster, Saaz
Other additives: coriander
The coriander will need to be cracked before adding it to the wort.
O.G. = 1.051
F.G. = 1.011
Approximately 5.2% ABV
Approximately 169 Cal / 12 oz
Makes 5 US gallons
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I have been making this with Mangrove Jack's M27 Belgian Ale Yeast. It has become a staple in my household as I can let it ferment up to 90F without temperature control. It gets tricky in the summer when it pushes beyond that but for 9 months out of the year it is a breeze as my temperature rarely gets below 70F and above 87F for 9 months of the year. I usually add 1lb of Corn Sugar to get the ABV above 6% without impacting the flavors.
Very tasty. Enjoy this while watching opening day of football. Perfect beer for relaxing on the deck, grilling and watching the games.
Great Beer! This was my second batch to brew ever and it turned out great. Fermented at 73-76 degrees F and the fruit esters as well as spice are apparent. Initially I was concerned with the primary Fermentation being slow but after talking with the guys at AHS turns out I did not have an airtight seal. No problem, as those little yeasts did their thing. It's currently about a 103 degrees F here in the deep South and this beer is quite refreshing on a hot summer day.
Extremely pleased with this recipe! I was looking for a light and hoppy saison for the summer and this delivered. I brewed the mini mash version with the dry Fermentis t 58 yeast. My batch fermented cool (low-to-mid-60s) for the first 10 days or so, and then it sat in low 70s for another week or so. So, the flavor is low on esters but the hops still come through with a good mix of herbal spice and citrus punch (Saaz and Cluster hops). The body is light and smooth, and the finish is fairly dry and a little tart. Overall, this is extremely drinkable and enjoyable, and a beer I'm confident all will enjoy. I plan to brew this again and will try fermenting at warmer temps, hoping to up the spiciness and tartness. And I may also try dry-hopping this to give the aroma even more kick.
Agree with OP. I brewed a little warmer - maybe in the 73 -75 range. Secondary for 2 weeks. I did add 1 oz of Saaz pellets in the secondary for 7 days and used the Saison Yeast upgrade - great spice and esters, very distinctive yeast. This was a wonderful brew - wheat through and through. Great reviews from the various recipients of my stock. I will also definately brew this one again - next time as AG.