South Naperville Saison

Belgian Ale

This is a 2004 BJCP style 16c beer.

Recipe: Belgian Saison (based on Recipe from January/February Zymurgy)
Volume: 5 gallons

Activity Log


Heated 4 gallons of water to 170 f in 10 gallon Polarware kettle with false bottom and stirred in grain. Added 1 gallon of 140 f water to obtain ~153 f and let stand for 60 minutes. Sparged with 168 f water capturing 7 gallons of run-off in bucket with easy mash screen. Cleaned Polarware kettle and transferred run-off back into it.


Boiled for 90 minutes adding hops at 60, 10 and 1 minutes. Cooled with counterflow chiller into 5 gallon carboy from LaCygne Farmhouse to obtain .5 gallon in order to swirl the yeast bed left after transfer of that batch to secondary. Ran the rest through the cooler obtaining ~4 gallons into a 6.5 gallon carboy. Took specific gravity reading of 1.070. Swirled yeast in its carboy and poured into carboy containing 4 gallons using funnel. Rocked on folded towel for 1 minute to aerate. Fitted stopper and airlock and placed at 75 f.

Fermentation (target final gravity = 1.016):

Observations of primary stage (14 days @ 75 f) Siphoned into 5 gallon carboy taking specific gravity reading of 1.020. Placed at 72 f.


Siphoned into 2 liter bottle until 4/5 full. Pressurized with 30 lbs/sq in CO2 and placed in fridge. Took specific gravity reading of 1.020 which puts ABV at 6.5%. Boiled 4.5 ounces of corn sugar in 2 cups of water for 10 minutes. Cooled and placed in bottling bucket. Siphoned 4 gallons from carboy into bucket. Filled and capped 38 bottles.

See South Naperville Saison labels here.