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Saison de Basil

170 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BelgianFenceOrchardandBrewing
Hop Utilization: 97%
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Monday August 12th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Floor-Malted Bohemian Pilsner7 lb Floor-Malted Bohemian Pilsner $ 2.50 / lb
$ 17.50 		36.3 1.9 67.7%
0.90 lb Honey Malt0.9 lb Honey Malt $ 2.10 / lb
$ 1.89 		37 25 8.7%
1 lb Flaked Wheat1 lb Flaked Wheat $ 1.80 / lb
$ 1.80 		34 2 9.7%
5.50 oz German - Acidulated Malt5.5 oz German - Acidulated Malt $ 2.75 / lb
$ 0.95 		27 3.4 3.3%
1.10 lb Weyermann - Vienna Malt1.1 lb Vienna Malt $ 2.30 / lb
$ 2.53 		37 3.5 10.6%
10.34 lbs / $ 24.67
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Lambic Hops1 oz Lambic Hops Hops Pellet 1 Boil 60 min 3.87 16.7%
1 oz Lemondrop1 oz Lemondrop Hops $ 1.50 / oz
$ 1.50 		Pellet 5.1 Boil 10 min 7.16 16.7%
1 oz Lemondrop1 oz Lemondrop Hops $ 1.50 / oz
$ 1.50 		Pellet 5.1 Hop Stand 0 min 3.82 16.7%
3 oz Lemondrop3 oz Lemondrop Hops $ 1.50 / oz
$ 4.50 		Pellet 5.1 Dry Hop 0 days 50%
6 oz / $ 7.50
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 0 min.
2 tsp Gypsum Water Agt Mash 1 hr.
0.07 ml Phosphoric acid Water Agt Sparge 1 hr.
1 oz Fresh Basil leaves Water Agt Primary 0 min.
0.70 oz Dried basil Herb Primary 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
$ 8.99 / each
$ 8.99
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 8.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       Temp: 72 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Lacomb, Or.
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
4 gal Strike 163 °F 152 °F 60 min
4 gal Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.88 15.5  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.29 -5.2  
Remaining sparge water volume (equipment estimates 4.28 g | 17.1 qt) 4.66 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.04 g | 20.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.96 g | 23.9 qt) 5 20  
Total: 8.54 34.2
Equipment Profile Used: System Default
 
Notes

Dried Basil added same time as Dry Hops.

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  • Last Updated: 2026-02-27 03:30 UTC