Flowers & Wood - Farmhouse Saison

200 calories 17 carbs
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.7 liters
Post Boil Size: 22.1 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Robert Brown
Rating:
51

Calories: 200 calories (Per 355mL)
Carbs: 17 g (Per 355mL)
Created Sunday March 31st 2013
1.061
1.010
6.76%
30.29
9.83
5.61
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3 kg United Kingdom - Pilsen3 kg Pilsen 36 1.8 54.9%
1.20 kg German - Vienna1.2 kg Vienna 37 4 22%
100 g United Kingdom - Wheat100 g Wheat 37 2 1.8%
400 g German - CaraMunich III400 g CaraMunich III 34 57 7.3%
160 g Belgian - Aromatic160 g Aromatic 33 38 2.9%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late addition) 46 0 9.2%
100 g Rice Hulls100 g Rice Hulls 0 0 1.8%
5.46 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
20 g Brewer's Gold20 g Brewer's Gold Hops Pellet 9 Boil 60 min 21.97 44.4%
25 g Lemon Drop25 g Lemon Drop Hops Pellet 5.5 Boil 15 min 8.33 55.6%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Infusion 55 °C 5 min
Infusion 63 °C 50 min
Infusion 68 °C 10 min
Mash Out Infusion 78 °C 10 min
7.7 L Fly Sparge 78 °C --
Starting Mash Thickness: 5.04 L/kg
 
Other Ingredients
Amount Name Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1 each Star Anise Spice Boil 20 min.
2 each Lemon Zest Spice Boil 2 min.
2 each Orange Zest Spice Boil 2 min.
18 g Coriander Seeds Herb Boil 10 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed using the 20L Braumeister.

View Count: 10041
Brew Count: 6
Last Updated: 2020-05-14 23:40 UTC

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