Classic French Saison targeting BJCP 25B. Weyermann Barke Pilsner base with wheat, rye, and a touch of Vienna for character. MJ M29 French Saison pushed to the bottom of the range — finished at 1.003 from 1.050 (~94 % apparent attenuation).
Process notes
Mash: long 75 min sacc rest at 63.5 °C for max fermentability, then a stepped mash-out (ramp to 75 °C, 10 min hold).
Boil: 75 min. Saaz at 60, Styrian Goldings at 15 and 5.
Dextrose: 300 g at 10 min into the boil for extra attenuation and dryness.
Fermentation: free-rise on M29. The strain handles warmth — ramp up to ~27 °C is fine and helps it grind down to terminal gravity.
Result
Entered as Saison De Cyprès in the 2026 Autumn Invitational BJCP — scored 45/50, honorable mention, Best of Show (5th place). Also entered in 2026 Euroclash (16 May).
Tasting
Bone-dry finish, peppery phenolics from M29, soft noble hop backbone from the Saaz/Styrian combo. Rye gives a faint grain bite without making it taste like a rye beer.
