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Saison

196 calories 16.7 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: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Raymond Shveida
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday May 19th 2025
1.060
1.010
6.5%
25.7
11.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Dingemans - Belgian Pilsner Malt8 lb Belgian Pilsner Malt 37 1.6 64.3%
2 lb German - Melanoidin2 lb Melanoidin 37 25 16.1%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 8%
0.25 lb Weyermann - Caramunich Type 30.25 lb Caramunich Type 3 34 57 2%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 4%
0.50 lb Briess - Brewers Torrified Wheat0.5 lb Brewers Torrified Wheat 35 1.5 4%
3.20 oz German - Acidulated Malt3.2 oz Acidulated Malt 27 3.4 1.6%
12.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.2 Boil at 212 °F 60 min 10.6 25%
1 oz Barth-Haas - Nugget1 oz Nugget Hops Leaf/Whole 11.5 Boil 5 min 6.9 25%
1 oz BSG - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.2 Boil 30 min 8.15 25%
1 oz Saphir1 oz Saphir Hops Pellet 4.25 Dry Hop 5 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp magnesium Sulfate Water Agt Mash 0 min.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 tsp Gypsum Water Agt Mash 0 min.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
1 tsp whole pink peppercorn Spice Boil 10 min.
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
11 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
71.6 - 86 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 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 gal Strike 133 °F 133 °F 10 min
6 gal Steeping 144 °F 144 °F 30 min
6 gal Steeping 160 °F 160 °F 40 min
6 gal 170 °F 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.23 20.9  
Mash volume with grains 6.18 24.7  
Grain absorption losses -1.49 -6  
Remaining sparge water volume (equipment estimates 3.59 g | 14.4 qt) 2.48 9.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.71 30.8
Equipment Profile Used: System Default
"Saison" Saison beer recipe by Raymond Shveida. All Grain, ABV 6.52%, IBU 25.65, SRM 11.33, Fermentables: (Belgian Pilsner Malt, Melanoidin, Carafoam, Caramunich Type 3, Cane Sugar, Brewers Torrified Wheat, Acidulated Malt) Hops: (Hallertau Mittelfruh, Nugget, Saphir) Other: (magnesium Sulfate, Calcium Chloride (dihydrate), Gypsum, 5.2 pH Stabilizer, whole pink peppercorn)
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  • Last Updated: 2026-03-02 14:18 UTC