Recipe: Annie’s French Farmhouse Ale

Saison may bring to mind thirsty farmers in amber waves of grain—or it may remind you of intricate, multistep mash regimes aimed at high attenuation. However, there’s no reason extract brewers can’t take a crack at it. Here’s a recipe.

Annie Johnson Aug 10, 2021 - 2 min read

Recipe: Annie’s French Farmhouse Ale Primary Image

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For more on brewing this style with extracts, see the saison edition of No Rests for the Wicked.


Batch size: 5 gallons (19 liters)
OG: 1.054
FG: 1.007
IBUs: 36
ABV: 6.2%

7.25 lb (3.3 kg) pilsner liquid malt extract (LME)
10 oz (284 g) wheat LME
10 oz (284 g) cane sugar

2.1 oz (60 g) Czech Saaz at 60 minutes [26 IBUs]
2.1 oz (60 g) Czech Saaz at 10 minutes [10 IBUs]

1 pack Mangrove Jack’s M29 French Saison yeast

Heat 6 gallons (23 liters) of water to 158°F (70°C) and shut off the heat. Add the extracts and sugar, mixing completely until dissolved. Boil for 60 minutes, adding hops according to the schedule. Chill to about 72°F (22°C), aerate well, and pitch the yeast. Ferment at about 75°F (24°C) for at least a week—take a gravity reading after 7 days. Cold-crash and condition for a week before packaging and carbonating to 2.5–3 volumes.

Annie Johnson is an experienced R&D brewer, IT specialist, and national beer judge. Her awards include 2013 American Homebrewer of the Year honors.