Farmhouse Saison

Name: Farmhouse Saison
Total time: 150 min
Yield: 5 gal
Ingredients: 10 lb Pilsner Malt; 1 lb Wheat Malt; 1 lb Vienna Malt; 1 oz Hallertau Mittelfrüh (boil, 60 min); 1 oz Saaz (boil, 5 min); SafBrew T-58 yeast

Saison · all grain

Pale, dry, peppery farmhouse ale fermented warm.

OG: 1.058
FG: 1.005
ABV: 6.9%
IBU: 28
SRM: 6
Batch: 5 gal

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Grain bill

12.00 lb total

Malt	Weight	%
Pilsner Malt	10.00 lb	83%
Wheat Malt	1.00 lb	8%
Vienna Malt	1.00 lb	8%

Hop schedule

Hop	Weight	Time	Type
Hallertau Mittelfrüh	1 oz	60 min	boil
Saaz	1 oz	5 min	boil

Yeast

SafBrew T-58 · 70–80% atten · 64–77°F

Process

Mash at 149°F for 60 min
Boil 90 min
primary cool: 3 days @ 68°F
primary warm: 14 days @ 80°F

Notes

A simple pilsner-and-wheat grain bill plus warm fermentation does the heavy lifting. Pitch cool, then ramp up the temperature gradually to 78–80°F to drive attenuation.

Brewer: Don't be afraid to let it sit — saison yeast often crawls to FG over weeks. A small dose of US-05 at 8 days can help nudge it across the line.

Packaging: Carbonate high — 3.0–3.5 vols.