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Summer Saison

164 calories 10.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 26 gallons (fermentor volume)
Pre Boil Size: 28.36 gallons
Post Boil Size: 26.29 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Matt
Rating:
4.00 (1 Review)

Calories: 164 calories (Per 12oz)
Carbs: 10.8 g (Per 12oz)
Created: Thursday June 12th 2025
1.051
1.004
6.1%
23.6
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
38 lb Weyermann - Pilsner38 lb Pilsner $ 0.00 / lb
$ 0.00 		36 1.5 84.4%
5 lb Weyermann - Pale Wheat5 lb Pale Wheat $ 0.00 / lb
$ 0.00 		36 2 11.1%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) $ 0.00 / lb
$ 0.00 		38 0 4.4%
45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Magnum37 g Magnum Hops $ 0.00 / oz
$ 0.00 		Pellet 15 Boil 60 min 15.08 17.9%
3 oz BSG - German Hallertau Mittelfrüh3 oz German Hallertau Mittelfrüh Hops $ 0.00 / oz
$ 0.00 		Pellet 5.8 Boil 10 min 4.86 41.1%
3 oz LD Carlson - Loral3 oz LD Carlson - Loral Hops $ 0.00 / oz
$ 0.00 		Pellet 11.5 Whirlpool at 180 °F 30 min 3.68 41.1%
7.31 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (anhydrous) $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
5 g Epsom Salt (MgSO4) $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
8 g Gypsum $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
3 g Table Salt $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
1 tbsp Whirlfloc $ 0.00 / oz
$ 0.00 		Water Agt Boil 10 min.
1 tbsp Yeast Nutrient $ 0.00 / oz
$ 0.00 		Other Boil 10 min.
15 ml Phosphoric acid $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
5 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 435 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 10 6 125 125 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 gal Protein Strike 125 °F 125 °F 10 min
Sach Rest Temperature 125 °F 152 °F 60 min
Mash out Temperature 152 °F 168 °F 2 min
12 gal Sparge Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 28.52 gal (114.1 qt). Suggest reducing initial water volume to 11.84 gal (47.35 qt) and adding 16.52 gal (66.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.57 gal (78.26 qt). Suggest reducing strike water volume to 8.56 gal (34.24 qt) and adding 7.57 gal (30.26 qt) sparge/top-off. 16.13 64.5  
Strike water volume at mash thickness of 1.5 qt/lb 16.13 64.5  
Mash volume with grains 19.57 78.3  
Grain absorption losses -5.38 -21.5  
Remaining sparge water volume 17.86 71.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 28.36 113.4  
Volume increase from sugar/extract (late additions) 0.16 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume (equipment estimates 26.11 g | 104.5 qt) 26.29 105.2  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 26.18 g | 104.7 qt) 26 104  
Total: 33.99 135.9
Equipment Profile Used: System Default
 
Notes

Batch 1: Going to ferment at ambient temps in our brewhouse, which at this time of year in Houston should be +/- 5f from 78f for daily fluctuations.

Update post fermentation...temps got up to the upper 80s, likely 90's. It fermented in 2 days to FG. Not sure where this is going to end up, but crashed the beer after day 2. Upon tasting/aroma nothing seems amiss. Get a better read with a colder sample.

Batch 2: Same approach as Batch 1 but it will be cooler in the brew house.

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  • Last Updated: 2026-06-09 22:11 UTC