Ginger Saison

Ginger Saison Recipe

I got the idea for this recipe from Sam Calagione’s home-brew recipe book. The original is a partial mash extract recipe. I adopted it to my own liking, and for all-grain, one-gallon brewing. Ginger is one of my favourite beer ingredients, and it shines in this recipe. It’s good for your digestion, so this beer must be good for you, right?

Recipe Profile

  • Method: 1 gallon BIAB (Brew-in-a-bag), single stage
  • Target OG (Original Gravity): 1.066
  • Target FG (Final Gravity): 1.012
  • Bitterness (IBUs): 45
  • Estimated ABV: 7.2%
  • Boil: 90 minutes


  • 1.75 lbs Belgium Pilsner Malt
  • 8 oz Munich Malt
  • 4 oz Caramel Wheat Malt
  • 0.40 oz Hallertauer Hops at 60 minutes
  • 4 oz Clear Candi Sugar at 15 minutes
  • 1 oz Fresh Ginger Root (chopped) at 12 minutes
  • 0.20 oz Styrian Goldings Hops at 5 minutes
  • Belgian Saison I Yeast (WLP565)

The Mash

  1. Bring 10.7 litres of water to a temperate of 154°F. Add your grains and give everything a good stir until the whole thing looks a bit like oatmeal. Shut off the heat, cover with a lid, and let it steep at 147°F for 90 minutes.
  2. Then you need to “mash out.” You put the heat back on, and raise the temperature  to 168°F (75.6°C) and keep stirring for 7 minutes.
  3. Remove the grains and prepare for the boil. If you’re using a bag, just pull it out and let it drip near-dry above the pot. If you’re using a colander, strain to remove the grains, preserving the wort, which you’ll add back to the pot.
  4. Check that your gravity is on track and correct it, if needed. You need 86 gravity points for this recipe, and our target post-boil volume is 1.3 gallons.

The Boil

  1. Start the boil by bringing your wort up to a boil. Once boiling, start your timer. Add your bittering hops, as prescribed above.
  2. Meanwhile, prepare your sanitizer solution.
  3. Just before the boil is complete, make an ice batch in your kitchen sink. Load it up with as much ice and cold water as you can. Once the boil is over, transfer your pot to the sink to cool your wort to pitching temperature, as prescribed on the yeast pack. Remember to sanitize your thermometer every time you check the temperature.
  4. Meanwhile, thoroughly clean and sanitize your carboy, screw cap, airlock, funnel, and strainer/colander. You want everything to be ready to go once the wort is at the right temperature.
  5. Once the wort is at pitching temperature, transfer it to the carboy by passing it through a strainer overtop the funnel. Do not fill the carboy higher than the one gallon mark.
  6. Aerate the wort.  Cover the fermenter with a screw cap and gently rock the carboy back and forth for a few minutes to mix in some air.
  7. Pitch the yeast! Use sanitized scissors to cut open the package and pour in only half of the yeast.
  8. Seal the carboy by filling the airlock with sanitizer. Fit it in the screw cap. Move the carboy to a dark spot, free of the home’s daily commotion for at least 14 days (but ideally not more than 21).

Bottling Day

  1. Move the carboy to a the countertop, if it wasn’t already there. If the wort got lots of movement during transfer, let it sit so that any stirred-up yeast has a chance to re-settle.
  2. Sanitize everything that will come in contact with the beer: bottling bucket, auto-siphon, tubing, filler, bottles, and bottle caps.
  3. Dissolve 0.59 oz (17g) corn sugar in enough boiling water to dissolve it. Add the dissolved sugar solution to your sanitized bottling bucket.
  4. Fill your auto-siphon and hose with sanitizer before submerging in the carboy. Transfer the solution to a spare container until the beer has completely replaced all the sanitizer in the tubes. Now you can place the end with the bottle filler in the bottling bucket, which should also be on the floor and gently transfer the beer from the carboy to the bucket.
  5. Transfer all the liquid up and the point where it reaches the sediment. Leave the sediment in the carboy.
  6. Now, move the bottling bucket to the counter and siphon the beer quietly into each bottle. When the liquid gets to the very top of the bottle, remove the bottle filler, which will leave the perfect amount of headspace at the top of the bottle.
  7. Cover each bottle with the sanitized caps and cap them into place, or secure your sanitized swing-top caps if using those.
  8. Store the bottles upright in a quiet, dark corner at 65F (18.5C) or so.
  9. Wait 30 days, if you can. If you’re way too curious (I can’t blame you!) try and hold out for 14 days. If you absolutely can’t wait, you can try after 7 days, but the beer really needs at least 14 days to condition.


2 responses to “Ginger Saison”

  1. KEITH

    After my third time brewing this beer i wanted to thank you for your recipe and contribution to the craft beer scene. i’m extremely impressed by the crisp, clean, tangy fruit flavor of this beer, complimented by the ginger. i made a few modifications to the recipe you may like to try. for better head retention i added 1oz torrified wheat (gave me a nice pillowy white head, with great lacing and a smooth mouth-feel from the small bubbles). i also cut the cara-wheat, and reduced the over all grain bill to 2lb 3oz, bringing the og to 1.060 (a couple people who reviewed the first batch said they could taste fusel alcohol, and it came across a bit hot). also, after 2 weeks it was ready to drink… not sure about waiting 30 days for this recipe. anyways, thanks again for this great resource!

  2. I have made some changes to this,Do not chill down my wOrt instead i place my hot kettle out on the front porch with a screen over the top till i reach my desired varys from time but found out that Early witner and winter is the best time to do this type of chilling.I save water and collect what ever wild thing that is flying around..I also Use Only 1 grain and 1 hop……the beer I made last year was good,however for 2020 which is no.I have made adjustment once again…..Im striving for great….
    Much Mahalo for all you have done…
    Hauoli makahiki hou…
    Happy New Year
    To you and your ohana

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