Saison de Schindee - Beer Recipe - Brewer's Friend

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Saison de Schindee

163 calories 13.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 3.35 gallons (ending kettle volume)
Pre Boil Size: 3.95 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 86% (ending kettle)
Source: Tyson Schindler
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Sunday January 9th 2022
1.050
1.008
5.5%
33.0
5.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Ireks - Pilsner Malt4 lb Pilsner Malt 36 1.8 76.2%
8 oz Weyermann - Dark Wheat Malt8 oz Dark Wheat Malt 37 7 9.5%
6 oz German - Vienna6 oz Vienna 37 4 7.1%
4 oz Cane Sugar4 oz Cane Sugar - (late boil kettle addition) 46 0 4.8%
2 oz Weyermann - Caramunich III2 oz Caramunich III 34 57 2.4%
84 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 12.9 First Wort 60 min 26.3 16.7%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 2.9 Boil 5 min 1.8 27.8%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 7.6 Whirlpool at 170 °F 20 min 4.93 55.6%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.90 g Epsom Salt Water Agt Mash 1 hr.
2.30 g Gypsum Water Agt Mash 1 hr.
0.40 g Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 118 B cells required
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.88 psi       Temp: 37 °F       CO2 Level: 3 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt BIAB Infusion -- 148 °F 60 min
5.2 qt Dunk sparge in new pot Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.8 19.2  
Mash volume with grains 5.19 20.8  
Grain absorption losses -0.61 -2.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0  
Pre boil volume (equipment estimates 4.86 g | 19.4 qt) 3.95 15.8  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 2.44 g | 9.8 qt) 3.35 13.4  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 3.31 13.3  
Total: 4.8 19.2
Equipment Profile Used: System Default
 
Notes

Target lower mash pH of 5.2 to edge toward tartness. Mix Belgian and French Saison yeasts to increase the complexity and encourage high attenuation (maybe 2:1 B:F?). Open ferment (foil covering carboy neck, for me) for the first few days during active fermentation, then switch to airlock as activity dies down. Carbonate highly, lager for a few weeks to months, then enjoy!

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  • Last Updated: 2022-01-28 18:51 UTC