Saison Recipe - Ch-Ch-Ch-Cherry Saison

Recipe Info

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Ch-Ch-Ch-Cherry Saison

by on
All Grain
5 Gallon(s)
6 Gallon(s)
60 min
Originally, I was going to go with a Hainaut, BE water profile but I just couldn't hit the bicarbonate level (350ppm) and get anywhere near the proper mash pH so I am opting for higher sulfates to accentuate spiciness of the hops - also adding coriander in boil to accentuate spiciness - and higher chloride to accentuate sweetness of the cherry. Calcium is a little lower than I'd've liked. Target Water Profile: 42ppm Ca, 8ppm Mg, Na 35ppm, SO4 104ppm, Cl 75ppm, HCO3 0ppm. Basis behind my grain choices: Belgian Pale Ale for base malt, Belgian Wheat for flavor and mouth-feel, Caramunich for color, Caramel Pils for additional body and head retention. Last time I used this strain of yeast, I found it difficult to get the FG to 1.010, so I'm not going to push this to be an especially dry saison; granted, I will be prepared for a 6 week fermentation process to achieve 1.010. Per local brew store advice, I will add only 24oz of the 49oz Cherry Puree can so as not to overpower the flavor of the saison.


% lb fermentable ppg   L   usage  
64% 7 Pale Ale - BE 38
18% 2 Wheat - BE 37
7% 0.75 CaraMunich - BE 34
2% 0.2 Caramel Pils - BE 35
9% 1 Rice Hulls - US 0
10.95 lb


oz variety type usage time AA   IBU  
1 Northern Brewer Pellet Boil 30 minutes 9.0 24.9
1 Saaz Pellet Boil 10 minutes 3.8 5.0
2 oz IBUs calculated using the Tinseth formula


name attenuation  
Wyeast Belgian Saison 3724 85%

Other Stuff

amount unit name usage
0 each Gypsum Mash
0 each Salt (NaCl) Mash
0 each Lactic Acid Mash
1 each Whirlfloc Tablet Boil
0.5 oz Coriander Boil
24 oz Cherry Puree Secondary
0.5 oz Coriander Secondary

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 152 60 minutes

Special Instructions

  1. 4.1 gallons Mash @ 152F, 2.7g Gypsum, 1.6g NaCl, 2.1mL Lactic
  2. 4.25 gallons Sparge @ 170F, 2.8g Gypsum, 1.7g NaCl, 1.7mL Lactic
  3. Whirlfloc @ 15min remain in boil
  4. 0.5oz Coriander @ 5 min remain in boil
  5. 24oz of Cherry puree and 0.5oz Coriander in secondary

Tasting Notes (0)

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Recipe Facts

Ch-Ch-Ch-Cherry Saison
5.00 Gallons Liters
6.00 Gallons Liters  @  60  min
9.0° SRM
29.9 IBU (tinseth)
6.1% ABV
185 per 12oz
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