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Free Range Handlebar Streamer Saison_2.0

165 calories 11.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 32.27 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Source: #blackmonty
Hop Utilization: 98.2765%
Calories: 165 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
URL: https://beerandbrewing.com/make-your-best-saison/
Created: Thursday August 8th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg Viking - Pilsner Malt3.8 kg Pilsner Malt $ 0.00 / kg
$ 0.00 		37 1.9 71.7%
0.35 kg Viking - Vienna0.35 kg Vienna $ 0.00 / kg
$ 0.00 		37 3.6 6.6%
0.35 kg Viking - Wheat Malt0.35 kg Wheat Malt $ 0.00 / kg
$ 0.00 		38 2.5 6.6%
0.25 kg German - Carapils0.25 kg Carapils $ 0.00 / kg
$ 0.00 		35 1.3 4.7%
0.25 kg Dingemans - Biscuit0.25 kg Biscuit $ 0.00 / kg
$ 0.00 		34.5 22 4.7%
0.30 kg Belgian Candi Sugar - Clear/Blond (0L)0.3 kg Belgian Candi Sugar - Clear/Blond (0L) $ 0.00 / kg
$ 0.00 		38 0 5.7%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Styrian Goldings25 g Styrian Goldings Hops $ 0.00 / g
$ 0.00 		Pellet 5.5 Boil 60 min 16.45 45.5%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.23 18.2%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 4.75 36.4%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 155.5 g       Temp: 4 °C       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
105 5 6 150 150 33
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.02 L Strike 73 °C 67 °C 60 min
Starting Mash Thickness: 3.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 18
Mash volume with grains 21.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.5 L) 20
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 30.8 L) 32.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 22
Total: 38  
Equipment Profile Used: System Default
 
Notes

Mashing at 152°F (67°C) is fine here. Many go lower—perhaps to 147–148°F (64°C)—but you should get outstanding attenuation from this yeast anyway. Add your syrup or sugar during lauter or sparge, stir to dissolve, and boil. For the fermentation you can let ’er rip up to 80°F (27°C) and hold steady there. Some like to go up to 90°F (32°C), but this can produce rough phenolics, while 80°F (27°C) is plenty to get a big burst of pepper, citrus esters, and more out of the yeast. Avoid big temperature swings, which can limit your attenuation and stall out your yeast. Go for high carbonation when packaging, up to 3 volumes of CO2. This should be spritzy and effervescent, increasing the perception of dryness.

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  • Last Updated: 2025-03-31 16:04 UTC