From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed July 19, 2018

Style: Saison
Brewer: Dustin Zastera
Brew Date: June 20, 2015
Yield: 5 gallons
Color (SRM/EBC): 2.5/4.9
Bitterness (Calc): 45.3 IBU (Tinseth)
Batch No: 126
OG: 1.047
Target OG: 1.047
BJCP Style Info: Saison
O.G.: 1.048 - 1.065
F.G.: 1.002 - 1.012
ABV: 5.0 - 7.0%
Bitterness: 20 - 35 IBUs
Color: 5 - 14 SRM
Info: A medium to strong ale with a distinctive yellow-orange color, highly carbonated, well hopped, fruity and dry with a quenching acidity.

Commercial Examples: Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin.

General Information
Method: All Grain

6/21/2015 - Blowout before 24 hours, though I think that has more to do with the very high percentage of wheat than anything else.  Indicated temperature was 70F, and is being lowered by a wet towel.  Indicated down to 68F in a 66F room.


Based on the NB Synchronicity Saison

Malts and Grains
5.00 pounds Weyermann Pale Wheat Malt 62.5% of grist
3.00 pounds Belgian Plisen Malt 37.5% of grist
8.00 pounds Total Grain Weight 100% of grist
0.50 pounds Honey  
1.00 ounces Target 11.4% Pellets @ 45 minutes
Type: Bittering
Use: Boil
11.4 AAUs
1.00 ounces Saaz 3% Leaf @ 30 minutes
Type: Flavor
Use: Boil
3 AAUs
1.00 ounces Styrian Celeia 1.5% Leaf @ 2 minutes
Type: Aroma
Use: Aroma
1.5 AAUs
3.00 ounces Total Hop Weight 15.9 AAUs
Total Boil Time: 60 minutes
Name: Belle Saison
Manufacturer: Lallemand
Product ID: Belle Saison
Type: Ale
Flocculation: Low
Amount: 12 gr
Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP


Mash in with 2 gallons at 136F to hit a rest at 125F (protein).  Rest 20 minutes, then infuse with 4.5 quarts of boiling water to hit a sacc rest temperature of 152F - rest 60 minutes.  Infuse with 6 quarts of boiling water to hit a mash out temperature of 170F.  Drain the tun and sparge with an additional 3.5 gallons at 170F.

Date Brewed:  
Brew Day Data
  Target Actual
Strike Water Amount: 2.7  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.5  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6  
Post-Boil Amount: 5  
Boil Time: 60  
Original Gravity: 1.047 / 11.7° P  
Brew Day Notes

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