Sunbleached Belgian Saison All Grain Recipe
Belgian Saison
Yeast strains appear in order of our personal preference. We highly reccomend adding a gel ice pack to shipped orders containing liquid yeast.
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Light in colour, delicate malt character, finishes bone-dry with a crisp, refreshing bitterness and bright, fruity, citrus Belgian esters.
Belgian saisons originated in the farmhouses of Wallonia, the French-speaking region of Belgium. Traditionally brewed in the cooler months to keep farmhands refreshed through the summer, these beers were designed to be dry, lively, and highly drinkable. Over time, the style spread beyond the farms and became a showcase for Belgian yeast character just like the Belgian abbey styles.
What often sets many saisons apart today is the use of diastatic saison yeast strains. These yeasts produce enzymes that break down longer-chain sugars other strains can’t fully ferment, leading to the style’s signature bone-dry finish and high attenuation. Flavour-wise, expect expressive yeast-driven notes of clove, pepper, citrus, or stone fruit layered over a crisp, effervescent base.
Vitals
Original Gravity: 1.048
Final Gravity (Fixed): 1.005
IBU (Tinseth): 22
BU/GU: 0.46
Colour: 8.7 EBC
ABV: 5.6%
75% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 18.2 L
Sparge Water: 12.6 L
Total Water: 30.8 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.043
Mash
Sacc Rest — 65 °C — 60 min
Mash Out — 75 °C — 15 min
Malts (4.9 kg)
3.5 kg (71.4%) — Joe White Pilsner — Grain — 3.9 EBC
600 g (12.2%) — Joe White Maltings Munich, Light — Grain — 17.7 EBC
500 g (10.2%) — Joe White Wheat Malt — Grain — 3.9 EBC
300 g (6.1%) — Weyermann Rye — Grain — 3.9 EBC
Hops (40 g)
20 g (19 IBU) — Perle 8.25% — Boil — 60 min
20 g (4 IBU) — Perle 8% — Boil — 5 min
Miscs
1.7 g — Calcium Chloride (CaCl2) — Mash
0.37 g — Epsom Salt (MgSO4) — Mash
2.29 g — Gypsum (CaSO4) — Mash
2 ml — Phosphoric Acid 85% — Mash
1.49 g — Calcium Chloride (CaCl2) — Sparge
0.32 g — Epsom Salt (MgSO4) — Sparge
2.01 g — Gypsum (CaSO4) — Sparge
Yeast
1 pkg — Bluestone Yeast Co. BSY-A005 Brussels (Bluestone) 83%
Fermentation
Pitching Temp — 21 °C — 1 days
Main Ferment — 22 °C — 2 days
Main Ferment — 24 °C — 4 days
Diacetyl Rest — 27 °C — 2 days
Carbonation: 3.2 CO2-vol
Water Profile
Ca2+: 56
Mg2+: 2
Na+: 8
Cl-: 49
SO42-: 79
HCO3-: 16
This recipe uses a diastatic yeast so take care not to bottle prematurely or you will risk over-carbonation.