Saison

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13.9 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 171 calories (Per )
Carbs: 11.1 g (Per )

Created: Thursday July 24th 2014

Original Gravity:

1.053

Final Gravity:

1.004

ABV (standard):

6.4%

IBU (tinseth):

30.1

SRM (mosher):

5.7

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
16 lb	American - Pale 2-Row16 lb Pale 2-Row	37	1.8	76.2%
2 lb	Belgian Candi Sugar - Clear/Blond2 lb Belgian Candi Sugar - Clear/Blond - (late boil kettle addition)	38	0	9.5%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	9.5%
1 lb	Belgian - Munich1 lb Munich	38	6	4.8%
21 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	4.8	First Wort	0 min	5.03	22.2%
1 oz	Saaz1 oz Saaz Hops	Pellet	4	Boil	60 min	6.92	22.2%
2.50 oz	Mosaic2.5 oz Mosaic Hops	Pellet	11.6	Boil	10 min	18.19	55.6%
4.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Mittelfruh (Pellet)	5.03	22.2%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	6.92	22.2%
2.50 oz	Mosaic (Pellet)	18.19	55.6%
4.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	148 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

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

Yeast

White Labs - Belgian Saison II Yeast WLP566

Amount:	1 Each	Cost:
Attenuation (custom):	92%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 446 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
56	8	16	51	72	74
Mash: 2.6 Gypsum, 2.6 CaCl2, .5 Epsom Boil: 1.8 Gypsum, 1.8 CaCl2, .3 Epsom (60min boil) For 8.3g mash, 5.6g sparge.
Mash Chemistry and Brewing Water Calculator

Notes

Add candi sugar in last minute of boil.
Use crushed white wheat berries for flaked wheat.
Original Recipe scraped from the internets:
Use Pilsner malt.
Mash at 148 for 75 minutes (at ~5.2pH)
120 min boil.
25 IBU
Ferm: start at 65-70, ramp up to mid 80s.

Modified Recipe due to time & lack of pils:
Use 2-row.
Mash 148 for an hour. Low PH (5.2ish)
60 min boil.
Ferm: start at 65-70, ramp up to mid 80s.

WLP566 date: July 31 2014. Package date: April 1.

View Count: 655
Brew Count: 1
Last Updated: 2014-12-16 19:31 UTC

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