Allagash Brewing Co.’s Saison clone

(5 gallons/19 L, all-grain)
OG = 1.046  FG = 1.000
IBU = 30  SRM = 8  ABV = 6.1%

Allagash’s interpretation of a classic Belgian farmhouse-style ale. Saison is spicy, light, and super drinkable, featuring yeast-derived light peppery notes.

Ingredients
7 lbs. (3.2 kg) 2-row pale malt
1.5 lbs. (0.68 kg) rye malt
0.75 lb. (0.34 kg) flaked oats
0.5 lb. (0.23 kg) dark rock candi sugar (30 min.)
2 AAU Northern Brewer hops (60 min.) (0.25 oz./7 g at 8% alpha acids)
11 AAU Bravo™ hops (15 min.) (0.75 oz./21 g at 14.6% alpha acids)
0.5 oz. (14 g) Bravo™ hops (0 min.)
0.5 oz. (14 g) Cascade hops (0 min.)
Wyeast 3711 (French Saison), White Labs WLP590 (French Saison), Imperial Yeast B62 (Napoleon), or LalBrew Belle Saison yeast
7⁄8 cup corn sugar (if priming)

Step by step
Heat 13.9 qts. (13.1 L) of strike water to 162 °F (72 °C) and mix with grains. The mash should stabilize at about 149 °F (65 °C). Hold at this temperature for 60 minutes, then raise temperature to mash out at about 168 °F (76 °C), either by infusion of boiling water, decoction, or other means. Vorlauf until wort runs clear then begin the sparge process. Collect 7 gallons (26.5 L) and bring to a boil. Total boil time is 75 minutes, adding additions as indicated. After boil is complete, turn off the heat, add final hop addition, and give a long stir to create a whirlpool. Rest for 15 minutes.

Chill the wort to 75 °F (23 °C). There should be about 5.5 gallons (21 L) of wort in your fermenter. Add yeast and aerate wort if using liquid yeast. Place your fermenter in a warm place in the 80–90 °F (26–32 °C) range. Allow to ferment for four weeks, or until a stable gravity is reached. Bottle or keg after fermentation is complete, targeting a carbonation level of 2.8 v/v.

Allagash Brewing Co.’s Saison clone

(5 gallons/19 L, partial mash)
OG = 1.046  FG = 1.000
IBU = 30  SRM = 8  ABV = 6.1%

Ingredients
4.25 lbs. (1.9 kg) extra light dried malt extract
1.5 lbs. (0.68 kg) rye malt
0.75 lb. (0.34 kg) flaked oats
0.5 lb. (0.23 kg) dark rock candi sugar (30 min.)
2 AAU Northern Brewer hops (60 min.) (0.25 oz./7 g at 8% alpha acids)
11 AAU Bravo™ hops (15 min.) (0.75 oz./21 g at 14.6% alpha acids)
0.5 oz. (14 g) Bravo™ hops (0 min.)
0.5 oz. (14 g) Cascade hops (0 min.)
Wyeast 3711 (French Saison), White Labs WLP590 (French Saison), Imperial Yeast B62 (Napoleon), or LalBrew Belle Saison yeast
7⁄8 cup corn sugar (if priming)

Step by step
Heat 2 gallons (7.6 L) of water to 157 °F (69° C) and add the rye malt and flaked oats in a steeping bag. The goal is to achieve a mash temperature of 149 °F (65 °C). Mash for 60 minutes. Rinse the grain bag with 170 °F (77 °C) water to top up to 6.5 gallons (24.6 L), remove bag, then boil. (If your brew kettle doesn’t allow for that large of a volume, rinse the grain bag with another gallon/4 L of water, remove bag, then raise to a boil.) When boil is achieved, take the kettle off the flame and slowly add the extract while stirring. Return to the heat source and boil for 60 minutes, adding hops as indicated. After boil is complete, turn off the heat, add final hop addition, and give a long stir to create a whirlpool. Rest for 15 minutes.

Chill the wort to 75 °F (23 °C). If you brewed a smaller volume, top off fermenter with pre-chilled water. In either case, the goal is to collect 5.5 gallons (21 L) of wort in your fermenter. Add yeast and aerate wort if using liquid yeast. Place your fermenter in a warm place in the 80–90 °F (26–32 °C) range. Allow to ferment for four weeks, or until a stable gravity is reached. Bottle or keg after fermentation is complete, targeting a carbonation level of 2.8 v/v.