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Regn Saison

175 calories 13.1 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: 28.54 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 87% (brew house)
Source: Stein Magne den lure
Calories: 175 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
URL: https://beerandbrewing.com/recipe-elderflower-saison/
Created: Wednesday April 16th 2025
1.058
1.007
6.8%
31.2
6.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3,700 g German - Floor-Malted Bohemian Pilsner3700 g Floor-Malted Bohemian Pilsner 38 3.31 81.3%
500 g German - Wheat Malt500 g Wheat Malt 37 3.84 11%
350 g Cane Sugar350 g Cane Sugar - (late boil kettle addition) 46 7.7%
4,550 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 8.2 Boil 60 min 19.94 38.5%
32 g Hallertau Mittelfruh32 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 11.21 61.5%
52 g / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1.16 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 195.8 g       Temp: 24 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Strike 50 °C 50 °C 10 min
3 L boiling Infusion 50 °C 65 °C 60 min
2 L boiling Infusion 62 °C 72 °C 15 min
2 L boiling Infusion 72 °C 77 °C 5 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 10.5
Mash volume with grains 13.3
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 25.2 L) 23.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.6 L) 28.5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 22
Total: 33.6  
Equipment Profile Used: System Default
 
Notes
  • Mash in at 122°F (50°C), rest 10 minutes.
  • Raise to 149°F (65°C), rest 60 minutes.
  • Raise to 162°F (72°C), rest 15 minutes.
  • Raise to 170°F (77°C), rest 5 minutes, and mash out.

    Boil for 90 minutes, adding the hops according to the schedule.

    Chill to about 70°F (21°C), aerate the wort, and pitch the yeast. Ferment at 72°F (22°C).

  • After four days rack to secondary and hold at 70F/21ºC for 10 days.

    Carbonate to about 3 volumes.

    Mature at room temperature for xx days.
Last Updated and Sharing
 
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  • Last Updated: 2025-08-17 18:21 UTC
  • Snapshot Created: 2025-04-16 15:17 UTC