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Sunday Morning Saison

Notice: Recipe was deleted by owner
Method: Partial Mash
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)

Created: Thursday January 29th 2015

Original Gravity:

1.068

Final Gravity:

1.012

ABV (standard):

7.4%

IBU (tinseth):

17.4

SRM (morey):

4.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Liquid Malt Extract - Pilsen8 lb Liquid Malt Extract - Pilsen	35	2	76.2%
1 lb	Belgian - Wheat1 lb Wheat	38	1.8	9.5%
0.50 lb	German - Vienna0.5 lb Vienna	37	4	4.8%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	4.8%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	4.8%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	8.05	25%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	15 min	4.88	25%
0.50 oz	Nelson Sauvin0.5 oz Nelson Sauvin Hops	Pellet	12.5	Boil	5 min	4.46	25%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Aroma	0 min		25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Tettnanger (Pellet)	8.05	50%
0.50 oz	Styrian Goldings (Pellet)	4.88	25%
0.50 oz	Nelson Sauvin (Pellet)	4.46	25%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 qt	Speciaity Grain Mash	Infusion	--	150 °F	30 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	10 min.

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	Yes

Wyeast 3724

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Tart Saison

Mash all grains with 5 qts of water @ 150 degrees for 30 minutes, then batch sparge with another 3 qts of water.
Add LME and then top off with water to the 6G mark prior to starting boil.
Make a starter combo of Wyeast 3711/3724 seven days prior to brew day and pitch @ 68 degrees.
Ramp temp 2 degrees per day until you reach 90 degrees. Once held at 90 for 2 days take you first SG reading.
Continue ramping temp up to 95 degrees or SG of 1.014 is reached.
Rack off to secondary, add 8 oz. Maltodextrin and pitch bug concoction.
Ferment in secondary 30-90 days, until desired tartness level is achieved.
Recommend using multiple bottle dregs from Sante Adairius or similar and doing an initial step directly in bottle @ 1.02, then stepping up in a flask with 1L @ 1.04, holding for a week or so as your secondary bug starter

Last Updated and Sharing

1,767

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Brews

Public: Nope, Not Shared
Last Updated: 2025-01-16 17:07 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

drgonzo2k2

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