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Chris Simental's BrewBlog > Brew Log > Dark Heather Saison [Saison]
Dark Heather Saison
General Information
Method: All Grain

Filtered L.A. Tap Water. Added 4g Gypsum for balance between malt and hops. Add a smidge of vitamin C to HLT and sparge water to kill any cholormines.

1 vial of White Labs 565. 1.8 liter starter

Start at 68 and slowly ramp to 80 F (1 degree per day). Hold at 80 F until complete.

Pepper was coarse ground in pepper grinder
Cardamom was ground in coffee grinder to medium/coarse grind

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
1.50 pounds Cane (Beet) Sugar  
1 tsp Black Peppercorn (measured after coarse grind) @ 5 minutes  
1 tsp Cardamom Seeds (measured before grind) @ 5 minutes  
1 oz Heather Tips @ 5 minutes  
1.09 Wort Chiller @ 25 minutes  
Total Boil Time: 90 minutes
Name: Belgian Saison I Ale
Manufacturer: White Labs
Product ID: WLP565
Type: Ale
Flocculation: Medium
Attenuation: 70%
Temperature Range: 68–75°F
Amount: 2000 ml
Mash Profile

Single Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4

Mash profile for most well-modified malts.


# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Primary: 2 days @ 68° F
Secondary: 12 days @ 80° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: Dark Heather Saison
Competition: 2010 LA County Fair
Date: Aug 14, 2010
Style: Saison
Place: 1st (Gold)
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