French Oak–Kissed Saison Recipe
- Color: Blonde (8 EBC)
- ABV: 6.1%
- Batch Size: 20 L
- Bitterness: Perceived (30 IBU)
- Brew Time: 5 hours
- Difficulty: Moderate
Ingredients :
Grain Bill :
- 3kg Pilsen Malt
- 0.7kg Flaked Wheat
- 0.5kg Munich 15 Malt
- 0.5kg Rye Malt
Hops :
- 15g Elixir hops (Boil – 60min)
- 35g Elixir hops (Boil – 5min)
- 50g Elixir hops (Whirlpool – 30min à 90°C)
Oak Chips Arôbois :
- 60g French Oak Chips – Light Toast (Secondary fermentation – 7 days)
Yeast & Brewing Water
- 2 packets Safale BE-134
- Total water volume: 32.5 L
- Ideal sulfate-to-chloride ratio: 1:1 to 2:1
- Mash pH: 5.2
- Ideal sparge water pH: 6
Brew our recipe of saison :
Step 1 :
Pour 16 liters of water into your kettle and heat to 66°C. Add the grains and stir thoroughly to prevent clumping. If the temperature drops, bring it back to 66°C. Hold for 60 minutes.
Meanwhile, heat 16.5 liters of water to 77°C — this will be your sparge water.
When saccharification is complete, raise the temperature to 75°C for a 10‑minute mash-out.
Step 2 :
Once mash-out is finished, proceed with lautering and sparging.
Step 3 :
Bring the kettle to a boil for a 60‑minute boil.
At the start of the timer, add the first 15 g of Elixir for a soft, fresh bitterness.
With 5 minutes remaining, add 10 g of Elixir.
Step 4 :
When the boil is complete, cut the heat and steep the final 50 g of hops for 30 minutes.
Elixir’s layered profile—tropical fruit, citrus, white fruit, cognac—will pair beautifully with the vanilla, fresh almond, tea, and blond tobacco notes from the French oak chips.
Step 5 :
Chill the wort to 18°C. Take a gravity reading — it should land around 1.049 — then transfer to the fermenter.
Pitch the 2 packets of BE‑134. This saison strain is a perfect fit for this beer. Its interplay with the rye will highlight spicy aromatics, and its high attenuation will deliver a crisp, dry finish.
After 3 days of fermentation, raise the temperature to 21°C. Wait another 3 days, then increase to 24°C. Don’t worry — this yeast handles heat well.
This temperature ramp helps keep esters in check while encouraging steady fermentation. Like all saison strains, this diastatic yeast can take breaks along the way.
Step 6 :
Hold at 24°C for 4 weeks. Final gravity should settle around 1.003. Once this time has passed, place 60 g of oak chips in an airtight jar and cover with vodka. Seal and let soak for 24–48 hours. The goal is to sanitize the wood without stripping its character.
Using a sanitized strainer or mesh filter, separate the chips from the vodka and add the wood to your fermenter.
Leave them at temperature for 4 days. Without removing the chips, cold‑crash for an additional 3–4 days at 3°C. *If you’re not equipped for cold‑crashing, simply leave the beer in contact with the chips for 7 days.
The light toast of the French oak chips brings a firm structural tension while preserving aromatic finesse. The wood’s profile — perfectly suited to this style — evokes certain white wines: freshness, delicacy, and a touch of fruity elegance. Paired with the spicy, thirst‑quenching character of saison yeast, this oak nuance adds a lively edge that makes the beer an ideal spring companion.
Step 7 :
Proceed with bottling or kegging.
For the classic/atmospheric crowd, rack the beer off the yeast and oak. Prepare a priming syrup at 7 g/L of sugar and bottle as usual.
For the ISO team, transfer the beer to a keg or secondary fermenter to separate it from the chips and yeast. Carbonate to 2.8 volumes of CO₂ (you can go up to 3.4 volumes if your equipment allows) — a proper saison deserves lively effervescence.
Conclusion
Brewing a saison with oak chips is an exercise in balancing finesse, dryness, and aromatic expression. With this recipe, you’ll craft a bright, expressive beer driven by saison yeast and elevated by the delicate touch of French oak. The chips contribute a precise, subtle wood character that supports the beer without ever overwhelming it.
A simple, accessible, and effective way to explore the role of wood in a modern beer. Now it’s your turn to experiment, adjust… and enjoy the result.
*Discover the practical guide to brewing with oak chips & Arôbois, our french partner.