Belgium Saison - Beer Recipe - Brewer's Friend

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Belgium Saison

339 calories 31.8 g 750 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 53.4 liters
Post Boil Size: 49.91 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 67% (brew house)
Hop Utilization: 93%
Calories: 339 calories (Per 750ml)
Carbs: 31.8 g (Per 750ml)
Created: Tuesday November 17th 2020
1.049
1.010
5.2%
27.7
5.1
5.6
45.80
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 kg Barrett Burston - Pale Malt8.5 kg Pale Malt $ 2.06 / kg
$ 17.51 		37 2 72.3%
1 kg Weyermann - Pale Wheat1 kg Pale Wheat $ 2.64 / kg
$ 2.64 		36 2 8.5%
1 kg Weyermann - Vienna Malt1 kg Vienna Malt $ 3.42 / kg
$ 3.42 		37 3.5 8.5%
1 kg Bestmalz - Best RED X1 kg Best RED X $ 3.26 / kg
$ 3.26 		36 12 8.5%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 0 2.1%
11.75 kg / $ 26.83
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g East Kent Goldings80 g East Kent Goldings Hops $ 0.07 / g
$ 5.60 		Pellet 5 Boil 60 min 20.37 47.1%
30 g Fuggles30 g Fuggles Hops $ 0.09 / g
$ 2.55 		Pellet 4.2 Boil 10 min 2.33 17.6%
30 g Saaz30 g Saaz Hops $ 0.09 / g
$ 2.70 		Pellet 4 Boil 10 min 2.22 17.6%
30 g East Kent Goldings30 g East Kent Goldings Hops $ 0.07 / g
$ 2.10 		Pellet 5 Boil 10 min 2.77 17.6%
170 g / $ 12.95
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets $ 0.01 / each
$ 0.01 		Other Mash --
12 g Calcium Chloride (dihydrate) $ 0.01 / g
$ 0.12 		Water Agt Mash 1 hr.
4 g Epsom Salt $ 0.01 / g
$ 0.04 		Water Agt Mash 1 hr.
8 g Gypsum $ 0.01 / g
$ 0.08 		Water Agt Mash 1 hr.
2 each Whirlfloc $ 0.49 / each
$ 0.97 		Water Agt Mash --
$ 1.22
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
4 Liters
Cost:
$ 1.20 / L
$ 4.80
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 292 B cells required
$ 4.80 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 451.2 g       Temp: 20 °C       CO2 Level: 3 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Strike 67 °C 65 °C 60 min
17.25 L Batch Sparge 76 °C 76 °C 15 min
17.25 L Batch Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.55 L. Suggest reducing initial water volume to 45.4 L and adding 9.15 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 29.4
Mash volume with grains 37.1
Grain absorption losses -11.8
Remaining sparge water volume (equipment estimates 37.8 L) 36.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 54.6 L) 53.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume (equipment estimates 48 L) 49.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 49.9 L) 48
Total: 66.1  
Equipment Profile Used: System Default
"Belgium Saison" Saison beer recipe by NattyJ. All Grain, ABV 5.2%, IBU 27.68, SRM 5.1, Fermentables: ( Pale Malt, Pale Wheat, Vienna Malt, Best RED X, Rice Hulls) Hops: (East Kent Goldings, Fuggles, Saaz) Other: (Campden Tablets, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Whirlfloc)
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  • Last Updated: 2020-11-28 00:36 UTC