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Recipe – American Wheat Saison


I recently visited a local farm produce shop here with my fiancée and her daughter and while there I spotted some locally grown and milled flaked wheat among other grains. It occurred to me to try and make a beer from it and with the warm weather a saison was the obvious solution (first because a light low abv saison is just the drink for warm summer days and secondly because I don’t yet have a fridge to control fermentation temperatures). I also wanted to have something hoppy on tap so the flakes with some other malts turned into a wheaty, light American saison with a healthy dose of Simcoe and Centennial hops. The tap name for this is “American Cousin” as a nod to both the local wheat and the hops from the other side of the Atlantic.

Target Batch Size (Litres): 15.00
Total Grain (Kg): 2,250
Anticipated OG: 1.032
Anticipated SRM: 4,6
Anticipated IBU: 39,4
Wort Boil Time: 90 Minutes

44,0%     – 1,0 kg Weyermann – Pilsner Malt
44,0%     – 1,0 kg Wheat, Flaked
9,0%        – 0,2 kg Weyermann – Munich Malt
2,0%        – 50,0g Weyermann – Acidulated Malt

10,0g Magnum (Pellet, 11.00% AA) @ 60 min
10,0g Simcoe (Plug, 13,00% AA) @ 10min
10,0g Centennial (Plug, 10,50% AA) @ 10min
20,0g Simcoe (Plug, 13,00% AA) @ hopstand
20,0g Centennial (Plug, 10,50% AA) @ hopstand
20,0g Simcoe (Plug, 13,00% AA) Serving hops in keg
30,0g Centennial (Plug, 10,50% AA) Serving hops in keg

½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
4g Gypsum in mash
½ Teaspoon Calcium Chloride in mash
~15 Black peppers @ 10 min
Lemon peel from 1 lemon @ hopstand

Belle Saison Dry yeast

20 Litre BIAB @ 67 Celsius for 60 mins


Brewed on 28/7/13

The mash was very cloudy due to all the flaked wheat, preboil gravity at 1.032 so added 2 litres of water and a liter near the end to reach the OG target of 1.032 (I like my summer beers to be light and drinkable). Good hot break at the end of the boil. Stirred during the 20 minute hopstand, then cooled to 25c. Collected ~14 liters, the plug hops soak up quite a lot of the wort. Shook for 2 minutes to aerate and added the Belle Saison yeast (rehydrated). Left at 27c ambient to ferment. Vigorous airlock activity after 4 hours.


The fermentation seems to be finished so took a gravity reading : 1.004 – this strain seems to be just as aggressive as the WY3711 (there’s a lot of speculation that it indeed is the same strain). ABV ~3,7%. I wanted to get this on tap as fresh as possible so racked to a flushed keg with the dryhops.


Moved to the kegerator to carbonate at about 0,8 bar of pressure (about 11 PSI).


Tried to pull a sample but the tap didn’t yield anything. Increased the pressure but that didn’t solve the issue. Racked to a spare keg flushed with CO2 and tried to remove the dip tube from the stuck keg but could not open the liquid post with my wrench. Decided to try and run water through it and it worked fine, apparently removing the beer also cleared the tube. Have to get a proper hexagonal wrench for the keg posts.

Turned out fine



From → Recipes

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