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Saison Belga

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30.65 liters
Post Boil Size: 23.16 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fede Mac
Hop Utilization: 97%
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday June 21st 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg BA Malt - Pilsen3 kg Pilsen 37 2 65.2%
0.80 kg Castle Malting - Château Rye Malt (Malta De Centeno)0.8 kg Château Rye Malt (Malta De Centeno) 36 3.6 17.4%
0.80 kg BA Malt - Wheat Malt0.8 kg Wheat Malt 38 2 17.4%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Bravo11 g Bravo Hops Pellet 14 Boil 60 min 21.19 35.5%
5 g Saaz5 g Saaz Hops Pellet 3 Boil 15 min 1.02 16.1%
15 g Calypso15 g Calypso Hops Pellet 13 Boil 0 min 48.4%
31 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.08 g Coriander Seed Spice Boil 0 min.
3.08 g Epsom Salt Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 1 hr.
15 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 144 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Agua Cipolletti 10 enero 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 16 20 35 64 92
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Infusion 69 °C 63 °C 90 min
18 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.8
Mash volume with grains 16.8
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 20.4 L) 22.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 30.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 23.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.2 L) 20
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

El lúpulo Apollo es muy bueno para brindar un amargor suave. Se puede sustituir por Magnum, Bravo, u otro lúpulo de esta categoría.

El lúpulo Perle brinda sabores y aromas clásicos, puede reemplazarse por otro lúpulo noble como Saaz, Sterling, etc.

Los lúpulos Calypso y Kohatu son moderadamente frutales, y se pueden sustituir por otros lúpulos de esas características, preferiblemente de Nueva Zelanda como Motueka, Wai-iti, Waimea, pero también se puede experimentar con otros lúpulos modernos.

Si no se cuenta con esta levadura, se puede usar Safale BE-134, o cualquier otra cepa de levadura de estilo saison.

Fermentar los primeros tres días a 18-20ºC, y luego dejar subir la temperatura libremente hasta unos 25ºC y esperar unas dos semanas, o cuando la densidad final esté estable.

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  • Last Updated: 2021-07-09 15:36 UTC