• Favorite
  • Discuss
  • Subscribe
Tis the Saison to be Jolly

Tis the Saison to be Jolly

Saison • All Grain • 45 L

Matthew Jolly

Making this tonight

March 5, 2013 at 11:37am

5.0/5.0 1 rating

Ingredients (All Grain45 L)

  • 12 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 1 kg White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 100 g Styrian Goldings - 9.3 AA% whole; boiled 90 min

    Styrian Goldings

    Mild, pleasant.

  • 100 g Styrian Goldings - 5.1 AA% whole; boiled 10 min

    Styrian Goldings

    Mild, pleasant.

  • 100 g Saaz - 4.1 AA% whole; boiled 0 min


    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • White Labs WLP568 Belgian Style Saison Ale Yeast Blend

    White Labs WLP568 Belgian Style Saison Ale Yeast Blend

    This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.


White labs Farmhouse blend used Used Warminster Low Colour Maris Otter Aurora Hops for bittering

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: C - Saison

Range for this Style
Original Gravity: 1.068 1.048 - 1.065
Terminal Gravity: 1.008 1.002 - 1.012
Color: 5.6 SRM 5 - 14
Alcohol: 7.9% ABV 5% - 7%
Bitterness: 66.1 IBU 20 - 35


Matthew Jolly

Original Gravity

2013-06-11 6:27am

Got an og of 1.066

Matthew Jolly

Split batch

2013-06-11 6:29am

I fermented half this batch with Saflager 34/70 and fermented it at about 14ºC as a Biere de Garde type thing. It really is an oustanding beer now it's been in the bottle a couple of months. Complex and moreish. The flavours keep developing in the mouth. Malty and grainy with a firm but not overpowering bitterness. Hoppy, spicy saaz flavours and a slight fruitiness from the yeast. Really is one to brew again.

Matthew Jolly

The Second half

2014-01-10 8:58am

I fermented the second half with White Labs American Farmhouse blend http://www.whitelabs.com/yeast/wlp670-american-farmhouse-blend and then added the dregs of a couple of bottles of Fantome Saison for secondary. The taste is amazing and not that far from Fantome Saison. The yeast strain is amazing and I'm going to make this again next summer.

Post a Comment

Subscribe to this discussion.