Wild Berry Saison

A refreshing farmhouse ale with a complex blend of wild berries added during secondary fermentation. French saison yeast provides classic peppery and fruity esters that complement the berry character beautifully.

🌾 Ingredients

Malts & Grains

• Pilsner Malt – 8 lbs (Base)
• Vienna Malt – 1 lb (Specialty)
• Wheat Malt – 0.5 lb (Specialty)
• Munich Malt – 0.5 lb (Specialty)

🌿 Hops

• Saaz – 1 oz (Bittering, 60 min)
• Styrian Goldings – 0.5 oz (Flavor, 15 min)
• Saaz – 0.5 oz (Aroma, 5 min)

🦠 Yeast

Wyeast 3724 Belgian Saison – 1 package
Fermentation Temperature: 78-85°F

🍓 Additives

• Mixed Wild Berries (frozen) – 2 lbs (Secondary fermentation (day 5))
• Yeast Nutrient – 1 tsp (Primary fermentation start)

🔄 Brewing Process

Mash

Single infusion mash at 148°F for 60 minutes. Mash out at 168°F for 10 minutes. This low temperature promotes fermentability for the saison character.

Boil

60-minute boil. Add hops according to schedule. Maintain rolling boil for proper hop utilization and DMS elimination.

Fermentation

Primary fermentation at 78-85°F for 5 days. Transfer to secondary and add frozen berries. Ferment additional 10-14 days. The high temperature encourages saison yeast character.

Packaging

Bottle with priming sugar or keg and carbonate to 2.8-3.2 volumes CO2. Age for 2-4 weeks for optimal flavor development.

💡 Brew Tips from the AI Brewmaster

• Tip 1: Use frozen berries instead of fresh – they break down easier and reduce contamination risk. Add them directly to secondary fermenter.
• Tip 2: Saison yeast can be finicky – maintain temperature above 78°F to prevent stalling. Don’t be afraid of the high temps!
• Tip 3: The berries will drop the final gravity slightly and add natural acidity. Taste test during secondary to gauge berry character.

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