Sessionable Saison Recipe | Craft Beer & Brewing

Sessionable Saison Recipe

Brew this spicy sessionable saison (say that fast 3 times!).

Paul Zocco 2 years ago


Award-winning homebrewer Paul Zocco (Zok) shared this recipe for the little sister of his High-Gravity Saison recipe, but without the bitter orange or white pepper. Spicy notes come from the yeast by-products. The alcohol level makes it a pleasant sessionable beer.

This recipe is scaled to 5 gallons (19 liters) with a brewhouse efficiency around 80 percent. Zok recommends using soft, low-mineral water throughout the brewing process.


OG: 1.040
FG: 1.005
IBUs: 20
ABV: 4.5%


7 lb (3.2 kg) Pilsner malt
1 lb (454 g) wheat malt
0.2 oz (6 g) chocolate malt (for color only)


1 oz (28 g) Northern Brewer pellets [6.9% AAU] at 60 minutes


Wyeast 3724 Belgian Saison Yeast or White Labs WLP565 Saison Yeast


Mash the crushed grains at 150°F (66°C). I use the rate of 1 pound (454 g) of crushed grain per quart (946 ml) of water that is heated to 15°F (8°C) higher than my targeted mash temperature because there will be about a 15°F (8°C) drop in temperature when the grains are added. Mix well and adjust the mash temperature with hot or cold water. Mash in an insulated vessel for 60 minutes.

Vorlauf until the wort runs clear. Sparge with 168°F (76°C) water until you get 6 gallons (22.7 l), which will be boiled down to 5 gallons (19 l). Boil the wort for 60 minutes following the hops schedule. After chilling the wort to below 80°F (27°C), pitch the yeast.


Ferment at the recommended temperature for your yeast strain (refer to the yeast lab specs, roughly 65–70°F/18–21°C). Transfer the beer to a secondary fermentor after 10 days of primary fermentation. Continue fermenting at 65–70°F (18–21°C) until all signs of fermentation are gone, usually another 2 weeks. On bottling day, condition with ¾ cup of corn sugar (dextrose) or 1¼ cup of dry malt extract (DME). Rest bottles at 65–70°F (18–21°C) for 10 days until you achieve carbonation. Then enjoy.


Partial-mash brewers can calculate the amount of dry or liquid malt extract (DME or LME) to use in place of the base grain. Though DME is a bit more malt rich, use the same calculation. To get the amount of DME or LME to use, multiply the base grain amount by 0.75. Your OG will be basically equivalent. Mash the wheat and chocolate malts as described above and simply sparge the runnings into the kettle along with the DME or LME.

From ingredients to equipment, process, and recipes—extract, partial-mash, and all-grain—_The Illustrated Guide to Homebrewing _is a vital resource for those new to homebrewing or those who simply want to brew better beer. Order your copy today.