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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


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


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 %


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.


Legacy Hops


Sorachi Ace Wheat Ale Tasting Video


  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?


  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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