A foundation of light malty wheat flavor from Briess malt extracts lets the ginger and orange peel shine through in this easy-drinking summer Saison. There’s still plenty of summer left to brew this 5-gallon batch which calls for a two-week primary and four-week secondary fermentation. Yes, our CBW® Pilsen Light extract is made from Briess Pilsen Malt, which produces an exceptionally clean, crisp wort. That’s why it works so well in this recipe, and makes it easy to convert this to an all-grain recipe.

Subscribers to Brew Your Own magazine will find this Briess/White Labs tear-out recipe card in the July-August 2013 issue. Happy homebrewing everyone!

Saison Du Soleil

  • Type: Ale
  • Style: Saison
  • Batch Size: 5 gallons
  • Recipe Type: Extract
  • Recipe Contributed By: Briess Technical Team


  • 6.6 lbs Briess CBW® Pilsen Light LME
  • 1 lb Briess CBW® Bavarian Wheat DME
  • 0.75 lb Sugar
  • 0.5 oz Centennial (10.0% AA) (60-minute boil)
  • 1.0 oz Saaz (4.0% AA) (10-minute boil)
  • 0.5 Crystallized ginger (10-minute boil)
  • 0.5 oz Sweet orange peel dried (10-minute boil)
  • 1 vial White Labs WLP 585 Belgian Saison III Yeast
  • 1 capsule Servomyces Yeast Nutrient (10 minute boil)


  • Bring water to boil
  • Remove from heat and add first hop addition
  • Boil 50 minutes
  • Dissolve DME in cool water
  • Remove water from heat and add dissolved DME, LME, sweet orange peel, crystallized ginger, sugar and second hop addition
  • Boil 10 minutes
  • Cool to 74ºF
  • Oxygenate
  • Pitch 1 vial WLP 585 Belgian Saison III Yeast


  • Primary Fermentation: 2 weeks at 74ºF
  • Secondary Fermentation: 4 weeks (preferably at 36ºF)
  • Fermentation Notes: Bottle condition with cane sugar or force carbonate


  • Original Gravity: 1.060
  • Final Gravity: 1.013
  • Alcohol by Weight: 4.9%
  • Alcohol by Volume: 6.2%
  • IBU: 22
  • Color: 21º Lovibond