Spiced Holiday Saison

Name: Spiced Holiday Saison
Total time: 150 min
Yield: 5 gal
Ingredients: 9 lb Belgian Pilsner Malt; 1.5 lb Wheat Malt; 1 lb Munich Malt; 1 oz Saaz (boil, 60 min); 0.75 oz Hallertau Mittelfrüh (boil, 10 min); SafBrew T-58 yeast

Saison · all grain

Saison with coriander, orange peel, and ginger.

OG: 1.062
FG: 1.008
ABV: 7.1%
IBU: 26
SRM: 6
Batch: 5 gal

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Grain bill

11.50 lb total

Malt	Weight	%
Belgian Pilsner Malt	9.00 lb	78%
Wheat Malt	1.50 lb	13%
Munich Malt	1.00 lb	9%

Hop schedule

Hop	Weight	Time	Type
Saaz	1 oz	60 min	boil
Hallertau Mittelfrüh	0.75 oz	10 min	boil

Yeast

SafBrew T-58 · 70–80% atten · 64–77°F

Process

Mash at 150°F for 60 min
Boil 90 min
primary cool: 3 days @ 68°F
primary warm: 14 days @ 80°F

Notes

A dressed-up saison for cool weather. Add 0.5 oz coriander seed (crushed), 0.5 oz dried bitter orange peel, and 0.25 oz fresh ginger at 5 minutes. The yeast already brings pepper-clove; the spice additions extend rather than fight that profile. Mash medium for slightly more body to support the spice.

Brewer: Crush coriander coarsely just before flameout. Add spices to a muslin bag for cleaner removal.

Packaging: Carbonate to 3.0 vols.