Home > Belgian, recipe, saison, tasting > Saison #4 (Summer Spiced Saison) Recipe & Tasting

Saison #4 (Summer Spiced Saison) Recipe & Tasting

I’ve brewed quite a few saisons over the last eight months or so, but I had yet to try brewing a saison with spices as the predominant flavor and aroma. Being close to the end of summer, I wanted to have something light, dry, and slightly acidic. Inspired by Sam Adams’ Lemon Pepper Saison, I decided to use lemon zest as the primary spice, combined with the more traditional combo of coriander and grains of paradise. I also added 5% Acid malt for a dash of tartness. I think this is a solid recipe, but a bit of adjustment needs to be made to the spicing regimen.


2011-030 Saison #4 (Summer Spiced Saison)


Brewed: 08/11/11

Racked to secondary: n/a

Kegged/Bottled: 08/17/11

Ready: 08/20/11

Batch Info


Batch Size: 2.5 Gallons

Extraction Efficiency: ~65%

OG: 1.042

FG: 1.006

IBU: 28

SRM: 4.7

Boil Length: 90 minutes

Grain Bill


German Pilsner: 3lb 8oz (70%)

US White Wheat Malt: 1lb (20%)

German Acid Malt: 4oz (5%)

Belgian Cara-Wheat: 4oz (5%)

Hop Bill


German Perle (6.5%AA): 10g @ 90 min

US Willamette (4.5%AA): 7g @ 30 min

US Willamette (4.5%AA): 7g @ 15 min



Whirlfloc: 1 tablet @ 15 minutes

Servomyces: 1 gelcap @ 15 minutes

Seeds of Paradise: 2g @ 0 min

Coriander: 5g @ 0 min

Fresh Lemon Zest: 14g @ 0 min



Carbon Filtered San Bernardino Ground Water



White Labs WLP566 Saison II

Mash Schedule


Sacch Rest: 152F for 60 minutes

Fly Sparge

Fermentation Schedule


Pitch @ 76F, freerise for 10 days



Hi-pressure Slow Carb: 30psi for ~60 hours.



1. First time fly sparging with my 2.5 gallon system.



Appearance: Very pale. Thick white 3-finger head. Nice lacing.

Aroma: Lemon peel right up front. The pepper notes and coriander follow closely behind. Lots of fruity esters. A bit plastic-y.

Taste: Lemon and coriander dominate. Some spicy pepper, but more phenolic than from the seeds of paradise. Some stone fruity esters.

Mouthfeel: Very dry. The lemon peel  and acid malt add a nice light tartness that adds to the drying effect. Bitterness is soft, but present.

Thoughts: I think the spices are in the right balance, but are a bit too much as a whole, which reduces drinkability. I also want to try this with 3711 French Saison yeast to see if I like it as much. All in all, though, I’d call it a success.

Categories: Belgian, recipe, saison, tasting
  1. 2011/08/25 at 7:12 am

    Looks quite good; I might need to give this recipe a try.

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: