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Recipe: Blackberry Farm Classic Saison
The former Blackberry Farm Brewery in Maryville, Tennessee, is now known as Peaceful Side, but they continue to brew Classic Saison the way it was envisioned: with Wallonian inspiration and a slight Southern accent.
Photo: Courtesy Peaceful Side
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.052 (12.9°P)
FG: 1.005 (1.3°P)
IBUs: 31
ABV: 6.1%
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.052 (12.9°P)
FG: 1.005 (1.3°P)
IBUs: 31
ABV: 6.1%
[PAYWALL]
MALT/GRAIN BILL
4.8 lb (2.2 kg) Weyermann Pilsner
3.9 lb (1.8 kg) Carolina Malt House custom two-row
1 lb (454 g) Carolina Malt House red wheat malt
HOPS SCHEDULE
0.14 oz (4 g) Helios at first wort [10 IBUs]
0.14 oz (4 g) Helios at 60 minutes [10 IBUs]
1 oz (28 g) East Kent Goldings at 20 minutes [11 IBUs]
0.9 oz (26 g) each Saaz & Styrian Goldings at flameout
YEAST
White Labs WLP565 Belgian Saison I
DIRECTIONS
Mill the grains, mash in at 145°F (63°C), and rest 30 minutes; raise to 158°F (70°C), rest 30 minutes; then raise to 170°F (77°C), rest 10 minutes, and mash out. Recirculate until the runnings are clear, then run off into the kettle and add the first-wort hops. Sparge and top-up as needed to get about 6.5 gallons (25 liters) of wort, depending on your evaporation rate. Boil for 80 minutes, adding the hops according to the schedule. After the boil, chill to about 70°F (21°C), aerate the wort, and pitch the yeast. Ferment at ambient temperature (i.e., in a room around 70°F/21°C) but allow the beer to free-rise as high as 90°F (32°C) during fermentation, if it wants. Once the gravity has dropped to about 1.008 (2.1°P), set to 70°F (21°C) for 7 more days, then crash, package, and carbonate—preferably, condition in sturdy bottles to about 3.5 volumes of CO2.
BREWER’S NOTES
Hops: You can substitute any clean, high-alpha hop for the Helios.
