Mash / Mashout

1. Heat strike water

Heat about 4.5 - 5.0 gallons of brewing water to strike temperature (aim for mash temperature ~150°F / 66°C, account for grain temp).

2. Mash in

Add crushed grains (Pilsner, Belgian wheat, Vienna, Munich) to the strike water, stirring to avoid dough balls. Target mash thickness ~1.25 - 1.5 qt/lb and a mash temp of 148–152°F (64–67°C). For a classic farmhouse saison aiming for dry and attenuated, mash at 150°F (66°C) for 60 minutes.

3. Mash rests and mashout

After 60 minutes, perform a 10-minute mashout by raising temperature to 168–170°F (76–77°C) or vorlauf and prepare to sparge.

Sparge / Boil

4. Sparge

Sparge with enough water to collect approximately 6.5 - 7.0 gallons of wort into the kettle (pre-boil volume accounting for boil-off to yield ~5.5 gallons post-boil). Use water near 170°F (77°C) to rinse grains.

5. Bring to a boil

Bring collected wort to a vigorous boil. Watch for boil-over as wort with wheat can foam aggressively.

6. Bittering hop addition (60 minutes)

With 60 minutes left in the boil, add 0.75 oz Styrian Goldings (or Saaz). Add Irish moss or Whirlfloc with 15 minutes left if using.

7. Flavor/aroma hop and spices (10 minutes)

With 10 minutes remaining in the boil, add 0.5 oz Styrian Goldings (or Saaz), 0.5 tablespoon cracked coriander, and 0.5 teaspoon grains of paradise (if using). Also add any kettle fining at this time as directed.

8. Late sugar addition

If using sugar for dryness, add it in the last 10 minutes of the boil so it fully dissolves and sanitizes.

9. Boil completion

After 60-minute total boil, turn off heat and prepare for cooling. Total boil time: 60 minutes.

Cool / Transfer / Fermentation

10. Cool wort

Cool wort quickly to yeast pitching temperature (68–75°F / 20–24°C) using an immersion chiller or ice bath. Aim to get to about 68–70°F (20–21°C) if planning a warmer saison fermentation to encourage esters and phenolics.

11. Aerate and pitch yeast

Transfer cooled wort to a sanitized fermenter, leaving trub behind. Aerate vigorously by shaking, splashing, or using sterile oxygen for 60–90 seconds. Pitch the Belgian saison yeast (one hydrated/smacked pack or starter) once wort is at target temperature.

12. Primary fermentation

Ferment at 68–78°F (20–26°C) depending on desired profile. For a fruity, spicy farmhouse character, allow fermentation to start at ~68°F (20°C) then allow temperature to rise to mid-70s°F (24–25°C) after several days. High attenuation strains often finish dry and can tolerate warmer temps. Fermentation should be vigorous and visible within 24–48 hours.

13. Secondary / Conditioning

After 5–7 days of active fermentation, you may rack to a secondary or leave in primary for 2–3 weeks until final gravity stabilizes. Saison often benefits from a warm diacetyl rest mid-fermentation (72–78°F / 22–26°C) and then conditioning at slightly cooler temps for a week.

Packaging / Carbonation

14. Determine final gravity

Take hydrometer or refractometer readings when fermentation appears complete for 2–3 consecutive days. Target OG around 1.066 and FG around 1.005–1.010 (high attenuation) to achieve ~8.5% ABV. Adjust expectations based on equipment and yeast.

15. Bottling (with priming sugar) or kegging

If bottling: prepare priming sugar (3.5 oz corn sugar dissolved in 1 cup boiling water, cooled), add to bottling bucket, rack beer on top to mix gently, and bottle. Aim for lively carbonation typical of saisons (2.5–3.0 vols CO2). If kegging: carbonate to 2.5–3.0 volumes via CO2.

16. Conditioning

Allow bottles to condition at room temperature for 2–3 weeks for flavor development and full carbonation. Kegged beer will condition in a few days under pressure/temperature equilibration.

Tasting / Serving

17. Serve

Chill gently and serve in a tulip or goblet at 45–52°F (7–11°C). Expect a pale straw to light gold color, peppery/spearmint-like phenolics, fruity esters, and a dry, effervescent finish around 8.5% ABV.

Boulevard Brewing Co. “farmhouse Saison” Kansas City, Mo Recipe

Recipe information

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Grain / Fermentables

Hops & Spices

Yeast & Fermentation

Water & Additives