January Saison – 25B 1 All Grain matt-paterson 2026-01-01 23.5 29 75 1.05 1.003 6 27 Weyermann Barke Pilsner Malt 1 Grain 4.2 75 3 Weyermann Wheat Malt Pale 1 Grain 0.3 75 3 Gladfield Rye Malt 1 Grain 0.3 75 3 Weyermann Vienna Malt 1 Grain 0.2 75 3 Saaz 1 10 0.033 Boil 60 Styrian Goldings 1 10 0.02 Boil 15 Styrian Goldings 1 10 0.01 Boil 5 Mangrove Jack's M29 French Saison 1 Ale

Dry

0.07 Dextrose 1 Other Boil 0 0.3 TRUE Whirlfloc 1 Other Boil 0 0 TRUE Yeast nutrient 1 Other Boil 0 0.004 TRUE Calcium Sulfate 1 Water Agent Water Agent 0 0.006 TRUE Calcium Chloride 1 Water Agent Water Agent 0 0.002 TRUE Mash 1 20 76 saccharification 1 Infusion 17 63.5 75 mash_out_ramp 1 Temperature 75 10 mash_out_hold 1 Temperature 75 10 # January Saison – 25B 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.