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Saison

318 calories 19.9 g 750 ml
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 27.4 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (brew house)
No Chill: 5 minute extended hop boil time
Hop Utilization: 98%
Calories: 318 calories (Per 750ml)
Carbs: 19.9 g (Per 750ml)
Created Monday February 15th 2021
1.047
1.003
5.8%
31.9
6.0
5.4
31.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Barrett Burston - Pale Malt3.6 kg Pale Malt 2.06 / kg
7.42
37 2 80%
450 g AU - Rolled Triticale450 g Rolled Triticale 3.95 / kg
1.78
36 3 10%
225 g Cane Sugar225 g Cane Sugar - (late boil kettle addition) 2.00 / kg
0.45
46 0 5%
202 g Weyermann - Dark Wheat Malt202 g Dark Wheat Malt 6.10 / kg
1.23
37 7 4.5%
23 g Gladfield - Eclipse Wheat Malt23 g Eclipse Wheat Malt 5.00 / kg
0.12
36 525 0.5%
4,500 g / 10.99
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops 0.08 / g
0.96
Pellet 13.6 First Wort 0 min 21.96 10.7%
50 g Saaz (3.5 AA)50 g Saaz (3.5 AA) Hops 0.06 / g
3.13
Pellet 3.4 Boil 2 min 5.34 44.6%
50 g Styrian Goldings (5.5 AA)50 g Styrian Goldings (5.5 AA) Hops 0.09 / g
4.48
Pellet 5.6 Hop Stand at 98 °C 5 min 4.55 44.6%
112 g / 8.56
 
Mash Guidelines
Amount Description Type Temp Time
25 L Strike 62 °C --
Temperature 62 °C 90 min
Temperature 75 °C 10 min
12 L Batch Sparge 76 °C --
Starting Mash Thickness: 6 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 g Sodium Metabisulphite Water Agt Mash 90 min.
1.90 g Baking Soda Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3.65 g Gypsum Water Agt Mash 1 hr.
54 ml Phosphoric acid Water Agt Mash 1 hr.
2 g Whirlfloc Fining Boil 10 min.
6 g Yeast Nutrient Other Boil 10 min.
0.85 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
11.85 / each
11.85
Attenuation (custom):
94%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
11.85 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 271.5 g       Temp: 22 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 20 20 100 38
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 36.5
Strike water volume at mash thickness of 6 L/kg 25.7
Grain absorption losses -4
Remaining sparge water volume 10.8
Mash Lauter Tun losses -0.9
Amount going into kettle 31.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -7.1
Hops absorption losses -0.5
Amount going into fermentor 24
Total: 32.1  
Equipment Profile Used: System Default
"Saison" Saison beer recipe. All Grain, ABV 5.83%, IBU 31.86, SRM 6.03, Fermentables: (Pale Malt, Rolled Triticale, Cane Sugar, Dark Wheat Malt, Eclipse Wheat Malt) Hops: (Magnum, Saaz (3.5 AA), Styrian Goldings (5.5 AA)) Other: (Sodium Metabisulphite, Baking Soda, Chalk, Epsom Salt, Gypsum, Phosphoric acid, Whirlfloc, Yeast Nutrient, Calcium Chloride (dihydrate))
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  • Last Updated: 2021-09-05 08:51 UTC