The last days of Summer are upon us. Mike keeps the hot days going by brewing a Saison. This farmhouse style is known for performing well in warmer than usual fermentation temperatures. For this beer, Mike brings a few experiments to the recipe to keep it interesting. See what special ingredients he used and our Summer Saison tasting notes in this video:

Summer Saison Recipe

Let’s check out what went into this beer!

This recipe is for a 3.5 US Gallons (13.2 L) post boil volume recipe.

Grain Bill/Fermentables

72% Pilsner malt
15% Spelt
6% Flaked oats
6% Table sugar


Targeting 30 IBUs
1 ounce (28 g) of Sterling hops added at 60 minutes to go in the boil
1.5 ounces (42 g) Sterling hops added at 10 minutes to go in the boil


1 packet of CellarScience SAISON Dry Yeast


Distilled water with additions for this profile:
Calcium: 75 ppm
Magnesium: 5 ppm
Sodium: 41 ppm
Sulfate: 109 ppm
Chloride: 131 ppm


Mash at 149°F for 50 minutes, then ramp up to 168°F for 15 minutes
Boil for 60 minutes
Cool the wort and pitch the yeast
Ferment at 70-74°F for 2-3 weeks
Bottle or keg and carbonate to 2.5 volumes of CO2


Original Gravity: 1.066
Final Gravity: 1.004
ABV: 8%

Our Review

This beer delivers on the key notes for a saison. It has a citrusy, lemon flavor along with a spicy, herby aroma. The body is light and the finish is dry. We couldn’t tell if the spelt grain brought any different flavor notes, but the CellarScience yeast is a winner. It brought out many of the yeast-derived flavors we were looking for and we were happy with its performance.

We recommend you try out this dry yeast if you’re looking to brew a summer saison soon or anytime.