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Saison le Printemps

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 84% (brew house)
Source: BelgianFenceOrchardandBrewing
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Saturday April 29th 2023
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Summer Saison

OG: 1.056 FG: 1.010 ABV: 6.0% IBU: 28

1.064
1.015
6.4%
32.9
4.5
5.2
3.34
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Mecca Grade - Pelton7 lb Pelton $ 0.00 / lb
$ 0.00 		36 2 82.1%
8 oz Weyermann - Spelt Malt8 oz Spelt Malt $ 3.75 / lb
$ 1.88 		36.6 5 5.9%
8 oz Skagit Valley Malting - Triticale8 oz Triticale $ 0.00 / lb
$ 0.00 		38 3.5 5.9%
8.50 oz German - Acidulated Malt8.5 oz German - Acidulated Malt $ 2.75 / lb
$ 1.46 		27 3.4 6.2%
136.50 oz / $ 3.34
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Saaz1.1 oz Saaz Hops Pellet 4.9 Boil 60 min 25.38 55%
0.90 oz Saaz0.9 oz Saaz Hops Pellet 4.9 Boil 10 min 7.53 45%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 ml Lactic acid Water Agt Sparge 1 hr.
1 each Whirfloc Water Agt Mash 10 min.
8 oz Dandelion blooms Herb Whirlpool 0 min.
1 each Super Klear Water Agt Mash 0 min.
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.8       Temp: 71 °F       CO2 Level: 3 Volumes
 
Target Water Profile
35877
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
2.25 gal Strike 118 °F 113 °F 15 min
2 gal 113 °F 145 °F 45 min
3 gal 145 °F 162 °F 20 min
2.5 gal 168 °F 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.67 10.7  
Mash volume with grains 3.35 13.4  
Grain absorption losses -1.07 -4.3  
Remaining sparge water volume (equipment estimates 4.23 g | 16.9 qt) 3.65 14.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.58 g | 22.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.32 25.3
Equipment Profile Used: System Default
"Saison le Printemps" Saison beer recipe by BelgianFenceOrchardandBrewing. All Grain, ABV 6.44%, IBU 32.9, SRM 4.51, Fermentables: (Pelton, Spelt Malt, Triticale, German - Acidulated Malt) Hops: (Saaz) Other: (Lactic acid, Whirfloc, Dandelion blooms, Super Klear)
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  • Last Updated: 2026-02-27 03:52 UTC