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SAISON

3600 calories 308.3 g 6 L
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 12.3 liters
Post Boil Size: 9 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MANUEL RODRIGUEZ
Calories: 3600 calories (Per 6L)
Carbs: 308.3 g (Per 6L)
Created: Wednesday March 8th 2023
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1.065
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7.0%
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n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
700 g Weyermann - Pale Ale700 g Pale Ale 39 4.64 33.3%
700 g Castle Malting - Château Pilsen 2RS700 g Château Pilsen 2RS 37 3.57 33.3%
250 g Munich - Light 10L250 g Munich - Light 10L 33 25.19 11.9%
250 g Weyermann - Carapils250 g Carapils 34.5 4.11 11.9%
200 g Weyermann - Vienna Malt200 g Vienna Malt 37 7.84 9.5%
2,100 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 60 min 16.71 35.7%
8 g East Kent Goldings8 g East Kent Goldings Hops Pellet 5 Boil 15 min 7.37 28.6%
5 g Styrian Goldings5 g Styrian Goldings Hops Pellet 5.5 Hop Stand at 80 °C 10 min 1.18 17.9%
5 g Hallertau Blanc5 g Hallertau Blanc Hops Pellet 10 Hop Stand at 80 °C 10 min 17.9%
28 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.89 g Citric acid Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.40 g Salt Water Agt Mash 1 hr.
0.20 g Servomyces Other Mash 15 min.
1.33 g Citric acid Water Agt Sparge 1 hr.
5 g Sweet Orange Peel Flavor Whirlpool 10 min.
1.50 g Irish Moss Fining Boil 15 min.
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
9 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
22 - 30 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 83 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 46.9 g       Temp: 18 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.3 L Strike 69 °C 67 °C 90 min
8.26 L Sparge 78 °C 76 °C 15 min
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 6.3
Mash volume with grains 7.7
Grain absorption losses -2.1
Remaining sparge water volume (equipment estimates 9.5 L) 9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.8 L) 12.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 7.1 L) 9
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 9 L) 7
Total: 15.3  
Equipment Profile Used: System Default
"SAISON" Saison beer recipe by MANUEL RODRIGUEZ. All Grain, ABV 7.03%, IBU 25.26, SRM 12.18, Fermentables: (Pale Ale, Château Pilsen 2RS, Munich - Light 10L, Carapils, Vienna Malt) Hops: (Fuggles, East Kent Goldings, Styrian Goldings, Hallertau Blanc) Other: (Baking Soda, Calcium Chloride (dihydrate), Citric acid, Gypsum, Salt, Servomyces, Sweet Orange Peel, Irish Moss)
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  • Last Updated: 2025-03-05 12:55 UTC