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Belgian Saison Farmhouse ale

267 calories 28.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.84 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 68% (brew house)
Source: morebeer
Calories: 267 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created: Thursday May 8th 2025
1.080
1.022
7.5%
19.4
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 68.7%
4 lb Munich4 lb Munich 37 6 22.9%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 2.9%
15.60 oz American - Pilsner15.6 oz Pilsner 37 1.8 5.6%
17.47 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 60 min 15.98 60%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 20 min 3.23 20%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 1 min 0.23 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 5 min.
0.50 each clarifier tablet Water Agt Mash 5 min.
 
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:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.17 psi       Temp: 34 °F       CO2 Level: 2.7 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
-- 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.53 g | 38.1 qt) 9.27 37.1  
Mash volume with grains (equipment estimates 10.93 g | 43.7 qt) 10.67 42.7  
Grain absorption losses -2.18 -8.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.84 27.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.27 37.1
Equipment Profile Used: System Default
 
Notes

For the all-grain version, the suggested mash temperature is
151°F. Pitch your yeast at 68–72°F and raise 2 degrees a day
until you hit 85°F. Hold at 85°F for 3 days and check gravity to
confirm fermentation is complete. Crash to 75°F and package

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  • Last Updated: 2025-06-29 17:41 UTC