Homebrewing Blog and Resource

Honey Saison Recipe

As you may know, these Brew Dudes are having a saison throwdown in August. Although I might be showing my hand a bit early, I think that this is a good recipe that will stand up to any saison that it may be stacked against.

This is my honey saison recipe with the key ingredient being a pound of local honey that will help to dry out the beer.  Along with a mighty yeast starter and some aggressive fermentation temperatures, I think I have the formula for a winning beer.

Honey Saison Recipe

Ingredients

10 lbs Belgian Pilsner Malt
1 lbs Belgian Munich Malt
1 lbs Belgian Wheat Malt
.125 lbs (2 oz) Belgian Caramunich Malt 60°L
1 lbs Honey
1.25 oz Willamette Pellets, 5.00 %AA boiled 60 minutes
.5 oz Willamette Pellets, 5.00 %AA boiled 1 minutes
Yeast: White Labs WLP568 Belgian Style Saison Ale Yeast Blend

Predictions

Original Gravity: 1.061
Terminal Gravity: 1.007 (I will try to get it lower)
Color: 6.74 °SRM
Bitterness: 28.4 IBU
Alcohol (%volume): 7.1 %

Instructions

With a low target final or terminal gravity, you want to mash at a lower temperature. Mash for at least 60 minutes at 147° F until full conversion. To be sure, you may want to mash for 90 minutes. After the boil, bring the wort temperature down to 68° F and pitch a 3 liter yeast starter. Place your fermentor in a room that gets warm. Look for an ambient temperature of 70° plus to help your fermentation temperatures get in the high range of the yeast strain. If you are getting close to 80 degrees, you are doing it right. A good healthy pitch of yeast and warmer than normal temperatures are key to getting your saison to a dryness that is right for the style. Plus, the temps should encourage the spicy yeast notes that are known in saisons. After fermentation, bottle or keg as usual. Carbonate to a level of sparkling.

See the post of the brew day here.

See the update on the fermentation here.

See the bottling post here.

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2 Comments

  1. Scott

    How did this turn out. I have 6 pounds of local raw honey and a an award winning Rye Saison recipe. Thinking of a 10 gallon batch. Honey Rye Saison. I may pitch the honey at flameout to preserve some of the flavor/aroma. Whay do you think?

    Scott

  2. This beer came out great. I think your plan sounds right if you are looking to preserve the delicate characteristics of the honey that can be driven off during the boil. I suggest adding some honey to the beer after primary fermentation to get more honey characteristics in the finished beer.

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