T'is the Saison

Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 243 calories (Per )
Carbs: 25.6 g (Per )

Created Friday March 8th 2019

Original Gravity:

1.073

Final Gravity:

1.019

ABV (standard):

7.1%

IBU (tinseth):

28.8

SRM (morey):

5.9

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12.50 lb	American - Pilsner12.5 lb Pilsner	37	1.8	78.1%
1.50 lb	American - Vienna1.5 lb Vienna	35	4	9.4%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	6.3%
1 lb	Turbinado1 lb Turbinado - (late boil kettle addition)	44	10	6.3%
16 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Perle1 oz Perle Hops	Pellet	8.2	Boil	45 min	26.6	50%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	10 min	2.24	25%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	0 min		25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Perle (Pellet)	26.6	50%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	2.24	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18 qt	Temperature	--	153 °F	90 min
12 qt	Sparge	--	170 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

White Labs - Belgian Saison I Yeast WLP565

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Medium
Optimum Temp:	68 - 75 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 129 B cells required

$ 0.00 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^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash crushed grains in 4.5 gallons of water at 153° F (67° C) for 90 minutes. Run off while sparging 4 gallons.

Collect 6 gallons of wort and just very lightly boil, being careful not to darken the wort. Boil for 60 to 75 minutes and add the hops per schedule.

Cool to 80° F (27° C), whirlpool and drain wort from trub.
Pitch the slurry from a half-gallon starter of White Labs WLP 565 Belgian Saison or Wyeast 3724 Saison and ferment at 75° F (24° C) for 14 days.

View Count: 300
Brew Count: 0
Last Updated: 2019-06-22 17:02 UTC

View the recipe at Brewer's Friend
Includes tools for copying, scaling, printing, generating labels, calculating water requirements, BeerXML, and more!