St Thomas Summer Saison

Strong Belgian Ale

This is a 2015 BJCP style 25B beer.

Recipe: Belgian Saison
Volume: 5 gallons

Activity Log

Yeast Starter:

About 72 hours before the brew, let yeast sit at 72f. About 48 hours before the brew, boiled 5 ounces of DME in 1.4 liters of water for 10 minutes and cooled in cold water bath. Shook to aerate, pitched yeast, covered with foil and placed at 72f.


About 24 hours before the brew, milled the grains.


Added grains to 3.5 gallons of 170f water. Single-infusion mash at 150f for 60 minutes. Recirculated to clarify then sparged to collect 7 gallons of wort.


Boiled 90 minutes. Added hops at indicated times. Chilled with counterflow chiller to fermentation temperature of 72f. Took specific gravity reading of 1.054. Ran wort from chiller into funnel with filter so wort dropping into carboy helped aerate. Pitched yeast, fitted stopper and airlock, and placed at 72f.

Fermentation (target final gravity = 1.012):

Observations of primary stage (14 days @ 72 f) Siphoned into 5 gallon carboy taking specific gravity of 1.010. Fitted with stopper and airlock and placed at 72 f. Captured 2 liter bottle until 3/5 full. Pressurized with 30 lbs/sq in CO2 and placed in fridge.

Observations of secondary stage (14 days @ 72 f) Bottling:

Took specific gravity reading of 1.009. Siphoned into 2 liter bottle until 3/4 full. Pressurized with 30 lbs/sq in CO2 and placed in fridge. Boiled 5 ounces of corn sugar in 2 cups of water for 10 minutes. Cooled and placed in bottling bucket. Siphoned remainder from carboy into bottling bucket. Filled and capped 42 bottles and placed at 72 f to condition.

See St Thomas Summer Saison labels here.