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

Style: Saison
Brewer: Dustin Zastera
Brew Date: May 14, 2017
Yield: 5 gallons
Color (SRM/EBC): 2/3.9
Bitterness (Calc): 33.6 IBU (Tinseth)
Conditioning: Bottles
Batch No: 141
OG: 1.049
Target OG: 1.052
Status: Bottled
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

I forgot the treat the water with gypsum before starting, so the mash pH was likely off, resulting in an underwhelming extraction efficiency.

Northern Brewer from the 2016 Webster harvest.

2017-12-17: Bottled with 5oz corn sugar.  Yield: 24x750ml, 4x12oz.

Malts and Grains
10.00 pounds Rahr Pilsen Malt 100% of grist
10.00 pounds Total Grain Weight 100% of grist
1.00 ounces Northern Brewer 10% Leaf @ 75 minutes
Type: Bittering
Use: Boil
10 AAUs
1.00 ounces Styrian Celeia 1.5% Leaf @ 1 minutes
Type: Aroma
Use: Aroma
1.5 AAUs
2.00 ounces Total Hop Weight 11.5 AAUs
Total Boil Time: 75 minutes
Name: Belle Saison
Manufacturer: Lallemand
Product ID: Belle Saison
Type: Ale
Flocculation: Low
Amount: 1000 ml
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

  1. Strike with 2 gallons of water at 134F for a protein rest at 122F (0.8 qt/lb), 20 minutes.
  2. Infuse with 1 gallon at 204F for a sacc rest at 145F (1.2 qt/lb), 30 minutes.
  3. Infuse with 1 gallon at 204F for a sarr rest at 158F (1.6 qt/lb), 30 minutes.
  4. Infuse with 6 quarts, boiling, for mash out at 170F (2.2 qt/lb)
  5. Drain the tun and sparge with an additional 3 gallons at 170F
Date Brewed:  
Brew Day Data
  Target Actual
Strike Water Amount: 3.3  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.5  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.2  
Post-Boil Amount: 5  
Boil Time: 75  
Original Gravity: 1.049 / 12.1° P  
Brew Day Notes

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