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Recipe – Buckwheat Fall Saison


With the warm weather still holding up, I decided to give the Belle Saison yeast one more wort to tackle.  With fall coming, I wanted to brew something a bit darker and stronger, all the saisons I’ve brewed this summer have been quite light in both colour and alcohol strength. I also wanted to brew something with buckwheat since it has an earthy-nutty flavor that I quite enjoy.  To complement those flavors I decided to pair it with some english hops added late in the boil. Some Munich malt and Special B give a bit of darker color to the beer.

A good friend of mine came over for the  brew day and we had a nice time chatting and enjoying some homebrewed beer while making this one.  He was interested in the process and who knows, will perhaps start  home brewing one day.

Target Batch Size (Litres): 15.00
Total Grain (Kg): 2,800
Anticipated OG: 1.043
Anticipated SRM: 10,8
Anticipated IBU: 25,0
Wort Boil Time: 60 Minutes

71,0%     – 2,0 kg Weyermann – Pale ale Malt
14,0%     – 0,4 kg Buckwheat, Flaked
11,0%     – 0,3 kg Weyermann – Munich Malt
4,0%      – 0,1 kg Special B

10,0g Magnum (Pellet, 11.00% AA) @ 60 min
10,0g Kent Goldings (Pellet, 5,5% AA) @ 10 min
10,0g Fuggles (Pellet, 4,5% AA) @ 10 min
20,0g Kent Goldings (Pellet, 5,5% AA) @ Hop-Stand
20,0g Fuggles (Pellet, 4,5% AA) @ Hop-Stand

½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
2g Gypsum in mash
½ Teaspoon Calcium Chloride in mash

Belle Saison Dry yeast, ~0,5L Slurry from the Summeroats Saison

20 Litre BIAB @ 67 Celsius for 60 mins


Brewed on 31/8/13

The mash had a strong smell of buckwheat and the back took much longer than usual to drain, the flaked buckwheat turned very viscous. Will be interesting to see how it affects the body of the beer. Good warm break. Added the aroma hops for a 30 minute hop-stand, then cooled to 20 celsius. Shook for 2 minutes to aerate and added the slurry of Belle Saison yeast. Strong airlock activity after 8 hours.

Results here.


From → Recipes

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