Recipe: Sahara Saison

No need for spices when hops and yeast can do the trick, and an attenuation-monster yeast strain helps to complete the profile for this big but dry saison.

Josh Weikert Sep 17, 2022 - 2 min read

Recipe: Sahara Saison Primary Image

Photo: Matt Graves

All Access Subscribers can download the Beersmith and BeerXML version of this recipe. Subscribe today.

For more about brewing this style and the thinking behind this recipe, see Make Your Best Saison.


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.064
FG: 1.005
IBUs: 20
ABV: 7.8%

9 lb (4.1 kg) pilsner
1 lb (454 g) Vienna
1 lb (454 g) wheat malt
4 oz (113 g) Victory


8 oz (227 g) cane sugar at first wort
1.2 oz (34 g) Fuggles at 30 minutes [13 IBUs]
1.2 oz (34 g) Styrian Goldings at 10 minutes [7 IBUs]

Wyeast 3711 French Saison

Mill the grains and mash at 152°F (67°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle, adding sugar to dissolve. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 80°F (27°C), aerate the wort, and pitch the yeast. Ferment at 80°F (27°C) or at your warmest available (yet steady) room temperature. Once fermentation is complete and gravity has stabilized, crash to 35°F (2°C), then package and carbonate to 2.75–3 volumes of CO2.

Replace the grains with 7.7 lb (3.5 kg) of light dry malt extract (DME) but keep the cane sugar. Bring about 6 gallons (23 liters) of water to a boil. Turn off the heat and add the DME and sugar in batches, stirring to dissolve and being careful not to scorch. Return to a boil and boil for 60 minutes, continuing the directions as above.