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Saison Belgian Farmhouse Ale

200 calories 18.4 g 16 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own
Calories: 200 calories (Per 16oz)
Carbs: 18.4 g (Per 16oz)
Created: Sunday May 4th 2025
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1.061
1.012
6.4%
25.1
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Viking - Extra pale malt11 lb Extra pale malt 37.6 1.8 89.8%
10 oz American - Carapils (Dextrine Malt)10 oz Carapils (Dextrine Malt) 33 1.8 5.1%
10 oz American - Caramel / Crystal 20L10 oz Caramel / Crystal 20L 35 20 5.1%
196 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Hallertau Hersbrucker1.1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.57 45.8%
1.30 oz Strisselspalt1.3 oz Strisselspalt Hops Pellet 3.5 Boil 15 min 8.5 54.2%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp cardamom Flavor Mash 15 min.
1 tsp Sweet Orange Peel Flavor Mash 15 min.
1 tsp Coriander Seed Spice Mash 15 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
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
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.36 21.4  
Mash volume with grains 6.34 25.4  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.01 g | 16 qt) 3.42 13.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes

Mash grains in 5 gallons of water at 153 degrees for 45 minutes.
Boil for 90 mins.
Add Hallertau hops at 60 mins remaining.
Add Spalt hops at 15 mins remaining.
Add Cardamom at 15 mins remaining.
Add Orange peel at 15 mins remaining.
Add Coriander at 15 mins remaining.
Cool and ferment at 79 - 84 degrees for 3 - 7 days.
Leave at same temp for 6 days of warm conditioning.
Drop temp to 40 degrees or less for 3 to 4 weeks.

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  • Last Updated: 2025-05-04 07:20 UTC