Brooke Saison - Beer Recipe - Brewer's Friend

Brooke Saison

156 calories 10.9 g 330 ml
Beer Stats
Method: Extract
Style: Saison
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Garth Brews
Calories: 156 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Thursday March 26th 2020
Amount Fermentable Cost PPG °L Bill %
1.50 kg Liquid Malt Extract - Pilsen1.5 kg Liquid Malt Extract - Pilsen 35 2 40.5%
1.50 kg Liquid Malt Extract - Pilsen1.5 kg Liquid Malt Extract - Pilsen - (late boil kettle addition) 35 2 40.5%
300 g Cane Sugar300 g Cane Sugar - (late boil kettle addition) 46 0 8.1%
3.30 kg / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
400 g American - Caramel / Crystal 40L400 g Caramel / Crystal 40L 34 40 10.8%
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 60 min 10.14 30%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 30 min 7.79 30%
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 10 min 4.9 40%
100 g / 0.00
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 each Irish moss Fining Boil 10 min.
Danstar - Belle Saison Yeast
1 Each
Attenuation (custom):
Optimum Temp:
17 - 24 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 3.0 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0

For the hops, there is no option for 'dried cones', so what I have done is select pellets, but decrease the utilisation. Therefore, the weight it shows should be correct for your dried hops. To calculate the utilisation I consider that one needs roughly 5 times more wet hops compared to pellets. Then I also note that after drying your 1kg of wet hops came to ~300g of dried hops. Therefore, your utilisation is 1 / 5 * 1000 / 300 ~ 66%.

Note the LME is split in an early and late addition. Sugar is late addition. Late addition should go in with roughly 10 mins left in boil.

If you don't have any yeast nutrient or irish moss on hand, don't worry too much, they can be omitted.

Ferment is the key for this bad boy. You wanna start it around 20C, then let it naturally increase temp while its fermenting. Try and put somewhere in the house where it will stay relatively warm, and maybe wrap it in a blanket. It will probably get down to about 1.010 within the first week, then it should slowly make it's way down to ~1.005 over the next couple of weeks. Just be patient. Maybe don't chuck your tilt in this batch if you want it for others in the meantime.

I chose a dry yeast cos it's easier. I haven't used it before, but its meant to be pretty damn good. I'd rehydrate it before pitching if you can be bothered. These instructions are pretty good: If you wanted to go liquid, I'd suggest Wyeast 3711 (French Saison).

View Count: 270
Brew Count: 0
Last Updated: 2020-03-26 08:29 UTC

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