Saison – All Grain


General Info

Rework of original Saison Autome in Zymurgy to accommodate a double mash - 5 gallons of this and another 5 gallons of Lightning Arse.


About 1/2 of the keg's slowly leaked out through a faulty poppet. Crap.

Notes for next time: almost cloyingly sweet. Needs to either a) attenuate more, b) have more bittering hops, or c) both. With the FG in the high range of 1.018, I think a warmer fermentation temperature would help bring the FG down.

Malts and Grains

Amount Malt/Grain %
11.00 pounds British Maris Otter Pale Malt 71.8%
3.00 pounds German Light Munich Malt 19.6%
0.33 pounds Belgian Biscuit Malt 2.2%
0.25 pounds British Chocolate Malt 1.6%
0.62 pounds Crystal Malt 75L 4%
0.13 pounds Crystal Malt 20L 0.8%
15.33 pounds Total Grain Weight 100%


Amount Adjunct
1.25 pounds Sucrose (Table Sugar)


Amount Hop Time AA
1.00 ounces Super Golding 90 min 7.0%
0.25 ounces Saaz 20 min 5.8%
1.25 ounces Total Hop Weight



  • Make a 1000ml yeast starter at least two days in advance of brew session
  • Mash at 152-154°F for at least 60 minutes
  • 90 minute boil
  • Add hops according to schedule
  • Cool and pitch yeast
  • Ferment cool: between 64-68°F
  • Cold condition for at least six weeks

Fermentation and Aging

7 days @ 65° F
7 days @ 65° F
42 days @ 40° F

Saison Par-Automne

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 5.1    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 3.7    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 60    
OG: 1.076 / 18.4° P    
Mash PH:      
Boil PH:      

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