If there’s a new summer style everyone loves, it seems to be Saison. Check out this bigger, bolder version, with the spiciness of rye, Sorachi Ace hops and a bright, phenolic, fruity farmhouse yeast.

Type: Ale
Style: Other Ale
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Staff


7 lbsBrewers MaltMash
2 lbsRye MaltMash
0.5 lbCarapils® MaltMash
0.5 lbCaracrystal® Wheat MaltMash
2 lbsClear Candi Sugar60 min boil
0.5 ozSorachi Ace Hops (12.8% AAU)60 min boil
1 ozSorachi Ace Hops (12.8% AAU)10 min boil
1.5 ozSorachi Ace Hops (12.8% AAU)0 min boil
2 packsWLP585 Belgian Saison III YeastFermenter
2 packsServomyces Yeast Nutrient10 min boil


  1. Bring 3.3 gallons of water to 165ºF.
  2. Mash grains at 152ºF for 1 hour.
  3. Heat 4.5 gallons of 180ºF sparge water in a kettle.
  4. Sparge and collect 6 gallons in kettle; bring to a boil.
  5. Add 0.5 oz Sorachi Ace hops and 2 lbs Clear Candi Sugar.
  6. After 50 minutes, add 1 oz Sorachi Ace hops and nutrient
  7. Boil 10 more minutes, add 2 oz Sorachi Ace hops.
  8. Remove from heat and cool to 70ºF.
  9. Transfer to primary fermenter, and pitch two packs WLP585 yeast.

Primary Fermentation: 1 week at 68ºF – 75ºF.
Secondary Fermentation: 2 weeks at 68ºF – 75ºF.
Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP585 yeast for 3-4 weeks.
Original Gravity: 1.068
Final Gravity: 1.012
Alcohol by Weight:
Alcohol by Volume: 7.3%
IBU: 43
Color: 10