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Saison

4455 calories 428.5 g 8 L
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 12.65 liters
Post Boil Size: 9.6 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Christophe
Calories: 4455 calories (Per 8L)
Carbs: 428.5 g (Per 8L)
Created: Friday March 15th 2024
1.060
1.013
6.2%
30.5
4.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.36 kg Dingemans - Pilsen2.36 kg Pilsen 36.8 1.7 80%
0.08 kg Cane Sugar0.08 kg Cane Sugar - (late boil kettle addition) 46 0 5.4%
0.22 kg Castle Malting - Château Wheat Blanc0.22 kg Château Wheat Blanc 38 1.8 7.6%
0.22 kg Castle Malting - Château Munich Light0.22 kg Château Munich Light 34 7.6 7%
2.88 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Tettnanger19 g Tettnanger Hops Pellet 4.8 Boil 60 min 27.3 48.7%
20 g Saaz20 g Saaz Hops Pellet 2.9 Whirlpool 0 min 3.22 51.3%
39 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
5.44 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
0.00 € / each
0.00 €
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 46 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 27 65 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Strike 70 °C 64 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21.4 L) 16.4
Mash volume with grains (equipment estimates 23.2 L) 18.2
Grain absorption losses -2.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.7 L) 12.7
Volume increase from sugar/extract (late additions) 0
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 9.1 L) 9.6
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 9.5 L) 9
Total: 16.4  
Equipment Profile Used: System Default
 
Notes

Cool wort to 18, ferment at 20 and gradually to 27 when fermentation slows down.
Cold crash for 3 days before bottling

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  • Last Updated: 2024-03-16 08:33 UTC