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January Saison – 25B
Grain bill
| Weyermann Barke Pilsner Malt | 4.2 kg | 84% |
| Weyermann Wheat Malt | 0.3 kg | 6% |
| Gladfield Rye Malt | 0.3 kg | 6% |
| Weyermann Vienna Malt | 0.2 kg | 4% |
Adjuncts
| Dextrose | 300 g |
| Whirlfloc | 1 tablet |
| Yeast nutrient | 4 g |
Hop schedule
| Hop | 60 min | 15 min | 5 min |
|---|---|---|---|
| Saaz | 33g | · | · |
| Styrian Goldings | · | 20g | 10g |
Yeast
| Mangrove Jack's M29 French Saison | 1 packet |
Water additions
| Calcium Sulfate | 6 g |
| Calcium Chloride | 2 g |
Process parameters
- Mash
- 63.5 °C / 75 min
- Boil
- 75 min
January Saison – 25B
Classic French Saison targeting BJCP 25B. Weyermann Barke Pilsner base with wheat, rye, and a touch of Vienna for character. MJ M29 French Saison pushed to the bottom of the range — finished at 1.003 from 1.050 (~94 % apparent attenuation).
Process notes
- Mash: long 75 min sacc rest at 63.5 °C for max fermentability, then a stepped mash-out (ramp to 75 °C, 10 min hold).
- Boil: 75 min. Saaz at 60, Styrian Goldings at 15 and 5.
- Dextrose: 300 g at 10 min into the boil for extra attenuation and dryness.
- Fermentation: free-rise on M29. The strain handles warmth — ramp up to ~27 °C is fine and helps it grind down to terminal gravity.
Result
Entered as Saison De Cyprès in the 2026 Autumn Invitational BJCP — scored 45/50, honorable mention, Best of Show (5th place). Also entered in 2026 Euroclash (16 May).
Tasting
Bone-dry finish, peppery phenolics from M29, soft noble hop backbone from the Saaz/Styrian combo. Rye gives a faint grain bite without making it taste like a rye beer.