Retribution Saison Provision

One of my favorite styles of beer and the most iconic commercial example being Dupont Saison Vieille Provision, and after reading Farmhouse Ales cover to cover several times i believe i had all the info required to have a good go at brewing something very similar.

From Farmhouse ales i gleaned It to be a simple grist of 100% Dingermans pilsener malt and hoped with EKG and Styrian Goldings, to about 28ibu (2 additions – will only use EKG as hove some lovely 2014 crop), and an OG of about 1.054. Then hopefully a final beer of about 6.5%abv

The plan was to mash in at 45degC then ramp up to 74degC over 108mins – the same mash profile as Dupont, the aim being to get the most fermentable wort possible. Followed by a 90min boil 26ibu’s at the start of boil and then a flame out addition of 2-3ibu.

Fermentation is the interesting bit, WLP565 was grown up to the correct cell count and then pitch at 28degC with the fermentation being held at 32degC. for 8 days before droping the temp down to 25degC fro a further week.

So here is the recipe for a 80L batch working on about a 83% mash efficiency.


Amt Name Type # %/IBU
17.88 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 1 100.0 %
150.00 g Goldings, East Kent [4.40 %] – Boil 90.0 min Hop 2 25.5 IBUs
200.00 g Goldings, East Kent [4.40 %] – Boil 2.0 min Hop 3 5.7 IBUs
lots Belgian Saison I Ale (White Labs #WLP565) [35.49 ml] Yeast 4

Beer Profile

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.5 %
Bitterness: 31.2 IBUs
Est Color: 7.0 EBC

This being the first Saison i have brewed turned out very well and came 3rd at the London and southeast home brew comp 🙂 For the re brew i am struggling to think of what to change, if anything the beer is almost perfect just a little young and would benefit from being bottle conditioned and stored for 6 months. This is the plan approximately 15L will be bottle in some 750ml bottles and stored for the duration recommended by the Dupont brewmaster.

One question i have been asked is what spices did i use and people are shocked to here its all the work of the yeast – you really have to forget what you thought you new and ferment warm – really warm!

The yeast was cropped from this original batch and was pitched into 2 x 120L batches which are now currently being aged in a red wine barrel.

One thought on “Retribution Saison Provision

  1. Pingback: Saison Solera | retribution brewing

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s