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1 Gal Belgian Saison

181 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.02 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 181 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Wednesday October 23rd 2024
1.056
1.005
6.8%
30.1
4.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.14 lb Castle Malting - Chateau Pilsen Malt2.14 lb Chateau Pilsen Malt 37 2 79.4%
0.29 lb German - Carapils0.29 lb Carapils 35 1.3 10.3%
0.26 lb Briess - White Wheat Malt0.26 lb White Wheat Malt 39.1 2.5 10.3%
2.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.60 g Magnum3.6 g Magnum Hops Pellet 12 Boil 60 min 21.04 25.9%
4.50 g Charles Faram - Aramis4.5 g Aramis Hops Pellet 7 Boil 5 min 3.06 32.4%
3.70 g Mosaic3.7 g Mosaic Hops Pellet 12 Boil 5 min 4.31 26.6%
2.10 g Perle2.1 g Perle Hops Pellet 8 Boil 5 min 1.63 15.1%
13.90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.10 g Chalk Water Agt Mash 1 hr.
0.90 g Epsom Salt Water Agt Mash 1 hr.
1.70 g Gypsum Water Agt Mash 1 hr.
2.10 g Salt Water Agt Mash 1 hr.
1.10 g Baking Soda Water Agt Mash 1 hr.
2.08 ml Lactic acid Water Agt Mash 1 hr.
1.20 g Yeast Nutrient Water Agt Mash 10 min.
0.25 each Whirlfloc Water Agt Mash 10 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
3.50 Grams
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 23 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.8 Volumes
 
Target Water Profile
West Flanders
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114 10 125 139 145 370
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.125 gal Strike -- 146 °F 45 min
Temperature 146 °F 163 °F 20 min
Mash-Out Temperature 162 °F 172 °F 5 min
1.25 gal Fly Sparge 172 °F 172 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.01 4  
Mash volume with grains 1.22 4.9  
Grain absorption losses -0.34 -1.3  
Remaining sparge water volume (equipment estimates 3.1 g | 12.4 qt) 1.6 6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 2.02 8.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.4 5.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.4 g | 5.6 qt) 1.25 5  
Total: 2.61 10.4
Equipment Profile Used: System Default
 
Notes

Ferment at 72° F for two days, then let the temperature rise to 75° to finish fermentation, about 7 days. Reduce temperature to 46° for one day, then to 35° for 10 days, then package.

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  • Last Updated: 2024-10-23 02:59 UTC