2 Row Dangereux Farmhouse Recipe

1. Heat strike water

Heat ~3.5 gallons (adjust to your system) of brewing water to a strike temperature of 162°F (72°C) to achieve a mash temperature around 150–152°F (65–67°C) after grain addition.

2. Add the crushed 2-row pale, Belgian pilsner, wheat malt, light crystal, and Munich malts to the mash tun. Stir thoroughly to eliminate dry pockets and dough balls.

3. Hold the mash at 150–152°F (65–67°C) for 60 minutes. For a slightly drier, more attenuated saison character you may raise the mash to 152–156°F (67–69°C) for 60 minutes; adjust based on desired body.

4. Optional mash rest: If using flaked wheat, a short protein rest at 122–131°F (50–55°C) for 10–15 minutes can help head retention, then raise to saccharification temp.

5. After saccharification, perform an iodine test to confirm conversion. If complete, begin vorlauf (recirculation) until runoff is clear.

6. Sparge with enough water (at ~168°F / 76°C) to collect approximately 6.5–7 gallons of wort in your boil kettle (volume will vary by system and target post-boil volume of ~5.25 gallons).

7. Bring wort to a vigorous boil. Watch for boilovers as lighter malts foam easily.

8. At the start of the 60-minute boil, add 1.0 oz Saaz (or Styrian Golding) for bittering.

9. With 15 minutes remaining, add 0.5 oz Saaz for flavor/aroma, and add crushed coriander and orange peel if using. Also add yeast nutrient at this time if desired.

10. Boil the remaining time, then turn off heat and chill wort quickly to yeast pitching temperature.

11. Cool wort to 68–72°F (20–22°C) for a moderate fermentation start; many saison recipes pitch warmer (72–78°F / 22–26°C) or step up to higher temps after active fermentation begins to encourage phenolic/spicy esters. Choose a fermentation schedule below.

12. Transfer cooled wort to a sanitized fermenter and top up with water to reach 5 gallons if needed. Measure original gravity (OG) – expect ~1.055–1.065 depending on efficiency.

13. Rehydrate or prepare your saison yeast according to manufacturer instructions. Pitch the yeast into the cooled wort.

14. Fermentation schedule option A (traditional warm saison): Ferment at 68–72°F (20–22°C) for 48–72 hours to allow a healthy start, then allow temperature to rise naturally up to 78–82°F (25–28°C) over 5–7 days to push attenuation and create peppery/fruity esters.

15. Fermentation schedule option B (forced warm): Start at 72°F (22°C) and raise to 85°F (29°C) after 3–4 days for 3–5 days to encourage stronger saison character. Monitor for excessive solvent/fusel production.

16. Fermentation should be vigorous for the first 3–7 days. Total primary fermentation time typically 7–14 days until activity slows and specific gravity approaches terminal gravity (expect FG ~1.006–1.012).

17. If dry hopping, add 0.5 oz of light floral hops after vigorous fermentation has subsided (3–5 days in) and leave for 2–4 days to avoid grassy flavors.

18. When final gravity is stable for 2–3 days, prepare for bottling or kegging. Sanitize bottles/keg and all equipment.

19. For bottling: dissolve 3.5 oz priming sugar in 12–16 oz boiling water, cool, and add to bottling bucket. Rack beer gently onto priming solution, mix gently to distribute without oxygenating.

20. Fill bottles, cap, and condition at ~68–75°F (20–24°C) for 2–3 weeks to carbonate. Saisons often benefit from a couple weeks of maturation after carbonation for flavor integration.

21. For kegging: force carbonate to ~2.3–2.8 volumes CO2 depending on preference.

22. Serve chilled but not ice cold (45–55°F / 7–13°C) in a tulip or flute to concentrate aromatics. Expect a dry, peppery, fruity farmhouse profile with moderate spice and a crisp finish.

23. Store bottles in a cool dark place. Saisons can develop more complexity with several months of aging but are typically enjoyed young and lively.