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Saison DuPont(ish)

153 calories 11.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 30 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26.56 liters
Post Boil Size: 22.57 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created: Monday February 26th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Crisp Malting - German Pilsen4.5 kg German Pilsen 36.8 2 83.8%
0.23 kg Crisp Malting - Pale Wheat Malt0.23 kg Pale Wheat Malt 38.7 2 4.3%
0.23 kg Crisp Malting - Vienna Malt0.23 kg Vienna Malt 36.8 3.3 4.3%
0.20 kg Simpsons - Crystal Light 0.2 kg Crystal Light 33.1 38.03 3.7%
0.11 kg Weyermann - Munich Type I0.11 kg Munich Type I 38 6 2%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated 27 3.4 1.9%
5.37 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Barth-Haas - Hallertauer Magnum20 g Hallertauer Magnum Hops Pellet 12.9 Boil 30 min 24.34 40%
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Pellet 2.4 Boil 10 min 3.2 60%
50 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
2 g Canning Salt Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
Yes
Fermentation Temp:
28 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 168.1 g       Temp: 20 °C       CO2 Level: 2.6 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
21 L 1st step Infusion -- 62 °C 30 min
2nd step Temperature 62 °C 68 °C 30 min
mash out Temperature 68 °C 75 °C 10 min
11 L sparge Sparge 75 °C 75 °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 16.1
Mash volume with grains 19.7
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 15.3 L) 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 26.6
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22 L) 22.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.6 L) 22
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Brewed numerous times and always turns out really well.

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  • Last Updated: 2025-06-04 10:17 UTC