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TWD Saison

193 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 8.5 gallons (ending kettle volume)
Pre Boil Size: 10.08 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (ending kettle)
Hop Utilization: 98%
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Saturday March 20th 2021
1.059
1.011
6.2%
27.2
4.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb The Swaen - Swaen Pilsner10 lb Swaen Pilsner 38 2 57.5%
2.50 lb American - Red Wheat2.5 lb Red Wheat 38 2.5 14.4%
1.50 lb American - Vienna1.5 lb Vienna 35 4 8.6%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 5.7%
0.90 lb German - Acidulated Malt0.9 lb Acidulated Malt 27 3.4 5.2%
0.75 lb Candi Syrup - Belgian Candi Syrup - Blanc0.75 lb Belgian Candi Syrup - Blanc 42 0 4.3%
0.75 lb Rice Hulls0.75 lb Rice Hulls 0 0 4.3%
17.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Charles Faram - Styrian Cardinal0.75 oz Styrian Cardinal Hops Pellet 13 Boil 60 min 21.45 33.3%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 15 min 5.73 66.7%
2.25 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Butler County Water & Sewer City Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
29 27 27 31 92 0.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.24 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 73 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.24 25  
Mash volume with grains 7.58 30.3  
Grain absorption losses -2.08 -8.3  
Remaining sparge water volume 6.11 24.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume 10.08 40.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 8.5 34  
Estimated amount in fermentor 8.5 34  
Total: 12.35 49.4
Equipment Profile Used: System Default
 
Notes


Pilsen water is very soft,
distilled or reverse osmosis water combined with your house water will suffice. I use 1 gallon of my very hard well water to 2 gallons of distilled water.



also add WPL 565 Saison yeast type 1 for better Saison flavors. Add 1 lb. of candy sugar after 2 days of fermentation to avoid the dreaded Belgian yeast stall!

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  • Last Updated: 2025-09-15 21:43 UTC