Honey Wheat Farmhouse “Saison”

While skimming through Michael Tonsmeire’s recipe page, I noticed that this recipe was one of his favorite sours. This was actually my first attempt at a mixed fermentation beer. It ended up turning out amazing!

I fermented the wort for about 6-7 months and then split it three ways. A few 750 ml bottles of “straight-up”, about 3 gallons refermented with whole apricots, and 1 gallon refermented with frozen tart cherries.

The apricot version is my favorite! Check out the post I wrote on this Honey Wheat Sour.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 4.2 IBUs 4.8 SRM 1.061 1.009 6.8 %
Actuals 1.054 1.005 6.4 %


Name Amount %
Pilsner (2 Row) Ger 5.5 lbs 51.16
Wheat Malt, Ger 3 lbs 27.91
Caramel/Crystal Malt - 10L 8 oz 4.65
Carafoam 4 oz 2.33
Honey Malt 4 oz 2.33
Honey 1.25 lbs 11.63


Name Amount Time Use Form Alpha %
Saaz 8.5 g 10 min Boil Pellet 2.8
Amarillo Gold 17 g 5 min Boil Pellet 7


Name Lab Attenuation Temperature
Belgian Saison II Yeast (WLP566) White Labs 82% 68°F - 78°F
American Farmhouse Blend (WLP670) White Labs 79% 68°F - 72°F
Odell Meddler Dregs 72% 70°F - 80°F


Step Temperature Time
Mash In 156°F 60 min


Honey added to primary. Bottled 1 gallon without fruit, 3 gallons on whole apricots and 1 gallon on 1 lb of frozen tart cherries.