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Saison duMer

193 calories 11.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mike Conant
Calories: 193 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Sunday June 14th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Weyermann - German - Pilsner (2 Row) Ger9 lb Weyermann - German - Pilsner (2 Row) Ger 37.3 2 83.7%
1 lb DE - German - Wheat Pale Malt (Weyermann)1 lb DE - German - Wheat Pale Malt (Weyermann) 34.5 2 9.3%
0.50 lb DE - German - Vienna Malt (Weyermann)0.5 lb DE - German - Vienna Malt (Weyermann) 35.9 3.4 4.7%
4 oz DE - German - Munich Malt (Weyermann) Type 14 oz DE - German - Munich Malt (Weyermann) Type 1 36.8 6 2.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Styrian Celeia1.5 oz Styrian Celeia Hops Pellet 3.8 Boil 60 min 22.93 75%
0.50 oz Aurora0.5 oz Aurora Hops Pellet 8.2 Boil 5 min 3.29 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Gypsum (Calcium Sulfate) Water Agt Mash 1 hr.
1 g Calcium Chloride Water Agt Mash 1 hr.
0.25 tsp irish moss Fining Boil 15 min.
13 tsp Phosphoric acid Water Agt Mash 0 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
32.2 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 100 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Mash in Strike 158 °F 148 °F 60 min
2.25 gal Batch Sparge 175 °F -- 10 min
2.25 gal Batch Sparge 175 °F -- 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.03 16.1  
Mash volume with grains 4.89 19.6  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) 5.06 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

Recipe is modeled from Saison DuPont and for viogner barrel aging and bottle conditioning. Ferment with lid just resting on top - let settle for week back to 68F - transfer to barrel for aging, 4-6 months. Lastly, bottle w/sugar and condition for ~3months.

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  • Last Updated: 2020-06-21 15:52 UTC