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Smoked Brett Saison HomeBrew Recipe

Smoked Brett Saison
Smoked Brett Saison
Smoked Brett Saison


Recipe Type: All Grain
Size: 5 Gallons
Beer Style: Smoked Brett Saison
Target ABV: 6.5%
Target IBUs: 30
Recipe Type:
4.5/ 5

User Rating
18 total ratings


Posted July 23, 2013 by


All Grain Smoked Brett Saison HomeBrew Recipe 

Profile: HomeBrew recipe for a Smoked Brett Saison. Final beer will be a dry smoky Saison with a subtle Brett character. Medium-bodied with a creamy mouthfeel. Fruity, spicy, and earthy farmhouse flavors. Complex and refreshing.



6 lbs Belgian Pale 2-Row

6 lbs Weyermann Oak-Smoked Wheat Malt

8 oz. Rye Malt

8 oz. Flaked Oats

8 oz. Flaked Rye


1  oz. East Kent Goldings 5%a, 60 minutes

1 oz.  East Kent Goldings 5%a, 30 minutes

1 oz. East Kent Goldings 5%a, at 10 minutes


12 oz. Rice Hulls (mix with grain in mash – helps the sparging with a sticky wheat mash)


Primary Fermentation: White Labs WLP 565 Saison I or Wyeast 3724 Belgian Saison

Secondary Fermentation: White Labs WLP645 Brettanomyces Claussenii


Step Mash all grains with rice hulls:

125 degrees for 30 minutes

150 degrees for 60 minutes

Sparge at 170 degrees.

One hour boil with hop regimen above.

Primary fermentation at 68-70 degrees for 7-10 days with Saison Yeast

Secondary fermentation at 67-69 degrees for 3 months with Brett yeast.

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