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202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.45 gallons
Post Boil Size: 5.82 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craig Harrison
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Monday May 3rd 2021
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14.30
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Bohemian Pilsner Malt9 lb Bohemian Pilsner Malt $ 1.06 / lb
$ 9.57 		36.8 2.43 73.5%
12 oz Briess - Goldpils Vienna Malt12 oz Goldpils Vienna Malt $ 0.08 / oz
$ 0.96 		36.8 3.5 6.1%
12 oz Briess - Caramel Malt - 10L12 oz Caramel Malt - 10L $ 1.62 / lb
$ 1.22 		35.4 10 6.1%
12 oz Brewmaster - Honey, Orange Blossom12 oz Honey, Orange Blossom - (late boil kettle addition) 34.8 1 6.1%
16 oz Corn Sugar - Dextrose16 oz Corn Sugar - Dextrose - (late boil kettle addition) $ 1.36 / lb
$ 1.36 		42 0.5 8.2%
196 oz / $ 13.10
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops $ 1.20 / oz
$ 1.20 		Pellet 8.7 Boil 60 min 34.78 50%
1 oz Saaz1 oz Saaz Hops Pellet 2.9 Boil 0 min 50%
2 oz / $ 1.20
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp black peppercorn Flavor Boil 0 min.
1 tbsp Yeast Nutrient Other Mash 15 min.
1 each Whirlfloc Fining Mash 15 min.
4 g Epsom Salt Water Agt Mash 1 hr.
3.30 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
9.01 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Greenville,Mi, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 50 50 150 380.03
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.46 gal Target 164 degrees Strike 164 °F 148 °F 60 min
5.73 gal Batch Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.31 g | 21.2 qt) 6.08 24.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.68 g | 30.7 qt) 8.45 33.8  
Volume increase from sugar/extract (late additions) 0.14 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.82 23.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.82 g | 23.3 qt) 5.5 22  
Total: 10.01 40.1
Equipment Profile Used: System Default
 
Notes

Rough crack the Black Peppercorns before adding at flameout. You want chunks not powder.

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  • Last Updated: 2026-05-31 21:48 UTC