Saison is also known as “farmhouse ale”. It is often fairly rustic and harkens back to a time when beer was brewed with whatever ingredients were found around the farm. With that thought in mind, we added homegrown thyme, rosemary, and sage to our saison.
The right yeast is important to get at the heart of what a saison is. We used Wyeast’s French Saison (3711) for our farmhouse ale.
The herbs were added for the last 10 minutes of the boil and added more character to the beer but were not overly assertive.
Kayla’s Saison with Homegrown Herbs
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
90 min |
56.3 IBUs |
3.8617129 |
1.061 |
1.010 |
6.8 % |
|
Actuals |
1.051 |
1.002 |
6.5 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
5 lbs |
43.48 |
| Pilsner (2 Row) Ger |
5 lbs |
43.48 |
| Wheat Malt, Ger |
1 lbs |
8.7 |
| Rye, Flaked |
8 oz |
4.35 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Centennial |
1 oz |
90 min |
Boil |
Pellet |
10 |
| Amarillo |
2 oz |
10 min |
Boil |
Pellet |
9.2 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Irish Moss |
0.25 tsp |
10 min |
Boil |
Fining |
| Sage |
8.00 Items |
10 min |
Boil |
Herb |
| Rosemary |
3.00 Items |
10 min |
Boil |
Herb |
| Thyme |
3.00 Items |
10 min |
Boil |
Herb |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| French Saison (3711) |
Wyeast Labs |
80% |
65°F - 77°F |
Fermentation
| Step |
Time |
Temperature |
| Primary |
10 days |
67°F |
| Secondary |
16 days |
67°F |
| Aging |
30 days |
59°F |
Notes
| 3 sprigs thyme, 3 sprigs rosemary, 9 leaves sage placed in a hop bag and added for the last 10 minutes of the boil. |
We kegged this beer, but filled a few bottles to see how it would age.
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