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pFriem Super Saison

241 calories 26.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.131 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Pfriem
Hop Utilization: 99%
Calories: 241 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
Created: Saturday April 5th 2025
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 85.3%
14 oz Weyermann - Pale Wheat14 oz Pale Wheat 36 2 6.2%
7 oz Weyermann - Spelt Malt7 oz Spelt Malt 36.6 5 3.1%
6 oz Rahr - Unmalted Wheat6 oz Unmalted Wheat 34.5 2.5 2.7%
6 oz Corn Sugar - Dextrose6 oz Corn Sugar - Dextrose 42 0.5 2.7%
225 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Perle1.2 oz Perle Hops Pellet 8.2 Boil 60 min 16.2 13.3%
0.80 oz El Dorado0.8 oz El Dorado Hops Pellet 15.7 Whirlpool 30 min 8.55 8.9%
0.80 oz Yakima Valley Hops - Cashmere0.8 oz Cashmere Hops Pellet 5.6 Whirlpool 30 min 3.05 8.9%
1.20 oz El Dorado1.2 oz El Dorado Hops Pellet 15.7 Dry Hop 4 days 13.3%
1.20 oz Yakima Chief Hops - El Dorado1.2 oz El Dorado Hops Pellet 15 Dry Hop 4 days 13.3%
2.60 oz Citra2.6 oz Citra Hops Pellet 11 Dry Hop 4 days 28.9%
1.20 oz Yakima Chief Hops - El Dorado1.2 oz El Dorado Hops Pellet 15 Dry Hop 4 days 13.3%
9 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
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
6.7 gal Infusion 150 °F 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (4.93 g). Reduce mash thickness to 1.43 qt/lb or increase pre-boil volume to 3.2 g.    
Strike water volume at mash thickness of 1.5 qt/lb 5.13 20.5  
Mash volume with grains 6.23 24.9  
Grain absorption losses -1.71 -6.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5.5 22  
Total: 4.93 19.7
Equipment Profile Used: System Default
 
Notes

Normally brewed for the New Year.

Adjust water for "Wallonia" profile - which means harder water with calcium sulfate.

Mash at 148 for 60 mins. Add dextrose to the boil.

Cool to 75 and pitch yeast. Ferment at 78 until terminal. Rest for a few days after terminal before cold crashing to 35.

Carbonate at 3.8 vol.

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  • Last Updated: 2026-06-23 22:00 UTC