Belgian Saison - Beer Recipe - Brewer's Friend

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Belgian Saison

181 calories 12.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Friday April 28th 2023
1.056
1.005
6.6%
20.5
4.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - White Wheat1 lb White Wheat 40 2.8 12.5%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 6.3%
0.50 lb Munich - Light 10L0.5 lb Munich - Light 10L 33 10 6.3%
5 lb Dry Malt Extract - Pilsen5 lb Dry Malt Extract - Pilsen 42 2 62.5%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 12.5%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.8 Boil 60 min 13 50%
0.50 oz Saaz Chech (4.5 AA)0.5 oz Saaz Chech (4.5 AA) Hops Pellet 4.5 Boil 20 min 4.66 25%
0.50 oz Saaz Chech (4.5 AA)0.5 oz Saaz Chech (4.5 AA) Hops Pellet 4.5 Boil 10 min 2.79 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Citric acid Water Agt Boil 1 hr.
0.25 oz Bitter Orange Peel Flavor Boil 20 min.
3 g Grains of paradise Spice Boil 20 min.
0.50 tsp Gelatin Fining Boil 10 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Salt Lake City, Utah (City Creek 2020 report)
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
8 qt Steeping 135 °F 154 °F 30 min
12 qt Sparge 170 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.85 g | 27.4 qt) 5.78 23.1  
Mash volume with grains (equipment estimates 6.85 g | 27.4 qt) 5.94 23.8  
Grain absorption losses (steeping) -0.25 -1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.78 23.1
Equipment Profile Used: System Default
 
Notes

Ingredients;
5Lbs. Briess Pilsen DME
1 Lbs. Belgian Light Candy Sugar
1 Lbs. White Wheat
8 oz. CaraVienna 4L
8 oz. Munich II 10L
1 oz. Tettnang Hop Pellets (3.8%AA)
1 oz. Saaz Hop Pellets (4.5%AA)
3 grams Grains of Paradise
.25 oz. Bitter Orange Peel
1 pkg Safale Belgian Saison Yeast in 1 quart of starter

Procedure
steep grains for 30 minutes @ 154º and sparge with 170º H20
add the DME, Belgian Candi & 1oz. of Tettnang Hop Pellets
At 40 minutes of boil Add ½ oz. Saaz Hop Pellets, ½ of the Bitter Orange Peel
At 50 minutes add ½ oz. Saaz Hop Pellets, ½ of the Bitter Orange Peel, 3 grams Grains of Paradise, Citrus acid
Total Boil 60 minutes
Chill with wort chiller to 72º and very active pitch yeast starter
Transfer to carboy ferment at 65º
O.G. 1.061
5/7/2023 racked to second carboy S.G. 1.002 (very surprising Attenuation).

Fabulous flavor, color, and carbonation, well received by all who partake!

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  • Last Updated: 2023-06-20 03:03 UTC