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A dry, refreshing, and peppery French Saison

 You will need:




  1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill*
  2. Place Caramalt grain pack in 1 litre of hot tap water and steep for 30 minutes.
  3. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
  4. Bring grain wort to the boil and simmer 20g of Styrian Goldings hops in a boiling bag for 10 minutes.
  5. Turn off the heat, remove the hop sock and pour the contents of the saucepan into the fermenter with the Light Dried Malt. Stir Well
  6. Add the fresh wort, top up with chilled and tap water to 20L at 20-25°C and stir vigorously for 5 minutes.
  7. Add French Saison (WY3711) or MJ M29 French Saison yeast, seal fermenter and store in cool conditions. Allow fermentation to rise naturally, even up to 30°C is fine.



*  Use sanitised containers with lids.  Use chilled water to reach a satisfactory temperature and add yeast immediately. 

** Maintain a cool, even temperature in the fermenter.  If temperature is too high, place your fermenter next to a brick wall or on a cement slab, or wrap it in a towel with one end in water.  Use a Brewers Choice Brewing Thermostat and old fridge for optimum brewing conditions.


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