Saison Beer Recipe | All Grain Saison by tayvay | Brewer's Friend
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Saison

210 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 465 gallons (fermentor volume)
Pre Boil Size: 496 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Wednesday February 15th 2017
1.063
1.018
6.0%
31.9
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
880 lb American - Pale 2-Row880 lb Pale 2-Row 37 1.8 85.9%
75 lb German - Spelt Malt75 lb Spelt Malt 37 2 7.3%
50 lb Flaked Oats50 lb Flaked Oats 33 2.2 4.9%
20 lb German - CaraFoam20 lb CaraFoam 37 1.8 2%
1,025 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
64 oz Magnum64 oz Magnum Hops Pellet 12.7 Boil 75 min 31.92 80%
16 oz German Tradition16 oz German Tradition Hops Pellet 5.5 Boil 0 min 20%
80 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
256 gal Infusion -- 149 °F 60 min
367 gal Sparge -- 171 °F --
Starting Mash Thickness: 1 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Whirlfloc/Irish Moss Fining Boil 15 min.
15 oz Zinc Other Boil 15 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 27177 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Yeast and Fermentation notes: Knockout at 63 degrees F, and hold there for 2 days. After 2 days, allow the beer to "free rise". In other words, turn off the glycol. It may get as hot as 85 degrees F. This is fine and will encourage the beer to finish. A majority of ester and phenol production occurs in the first 48 hours of fermentation, as such, this method (very common, by the way) will help reduce the levels of esters/phenols while still giving the yeast optimal conditions to finish fermentation. Ferment until the gravity of the beer does not change for 3 days in a row. Just as note, this may take longer than a "traditional" ale as Belgians can creep along at the end of fermentation, sometimes dropping at a rate of .5 degrees plato every day. You must let it finish though!
-After beer is doing fermenting, perform a diacetyl test to make sure none is detected.
-Also, we aerate our Belgian yeast strains at approximately 2/10 the rate of our other ales and lagers. This is another traditional technique that intentionally "stresses" the yeast out and encourages the production of desirable esters and phenols.
-If you'd like to switch yeasts, there are a variety of options, though WLP590 would be a great option, especially if you want to use the same yeast on this beer and the Belgian Table Beer. If you want very low ester/phenol production, WLP565 would work as well.
After the beer is done fermenting, and passes a diacetyl test, drop the temperature of the tank to 37 degrees F. Allow to condition until the beer tastes ready.
78% Brewhouse efficiency is a guess. Mare Island should have a better idea.
In regards to mash water volume, while many people go with 1.5 qts/lb of malt, we have always had success with a lower rate of 1 qt/lb. This may need to be adjusted.
We have targeted a pre-boil volume of 16 bbls, but if evaporation is greater than this, let me know and we can adjust.
Supermoss/Whirlfloc have different usage rates. add at at rate that has been successful for Mare Island.
We use Zinc (a yeast nutrient) at a rate of 1 gram/bbl. I would recommend doing the same. But many brewers do not use any. Also, many other brewers use a comprehensive "yeast nutrient" which contains more than zinc. We have not had success with this product and have heard of off flavor production as a result of it's use. That being said, if Mare Island is having success with it, it may be good option.
Treat water as Mare Island does.

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  • Public: Yup, Shared
  • Last Updated: 2017-02-15 20:33 UTC
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