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Farmhouse Saison

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Farmhouse Saison

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Beer Style: Biere de Garde 
Recipe Type: all-grain
Yield: 5 gallons


Adapted from 'Bill's Farmhouse Ale' on with minimal substitution. The original recipe called for a pound of each wheat and flaked oats which were substituted with 2.5 pounds of Biscuit Rice Malt. Another option is to substitute with a pound of each Biscuit Rice Malt and Flaked Quinoa. However, this requires getting the fermentable sugars out the Flaked Quinoa as described in our blog 'Assessment of Flaked Quinoa PPG & Lovibond' which can be found here:

BJCP describes the Farmhouse style of beer to have variations but the style is "refreshing, highly-attenuated, dry character with high carbonation".


  • Pale Rice Malt 12.00 lb (65%) Mash
  • Vienna Millet Malt 4.00 lb (22%) Mash
  • Biscuit Rice Malt 2.50 lb (14%) Mash
  • Hallertau (IBU: 13.7) 1.00 oz (50%) Pellet Boil 60 min
  • Hallertau (IBU: 5.3) 0.50 oz (25%) Pellet Boil 30 min
  • Hallertau (IBU: 2.5) 0.50 oz (25%) Pellet Boil 10 min
  • Orange Peel, Bitter 0.5 oz Boil 10 min
  • 1 vial Farmhouse gluten free liquid yeast (Propagate Labs)

Additional Instructions

Primary Ferment: 7 - 10 days
Secondary Ferment: 7 - 10 days

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.012
Alcohol by Vol: 5.4%
Color SRM: 5.4
Bitterness IBU: 21.5
Recipe Type: all-grain
Yield: 5.0 Gallons
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Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.

Perform single infusion or reverse step mash for 90-120 minutes using 15-25 ml Termamyl -OR- SEBAmyl BAL 100 enzymes; in conjunction -WITH- 15-25 ml SEBAmyl L enzymes.

“Fly sparge” by gently sprinkling water from the hot liquid tank while matching flow rates of the mash tun and hot liquor tank.

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