Prairie Saison - Beer Recipe - Brewer's Friend

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Prairie Saison

140 calories 7.4 g 16 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 93%
Calories: 140 calories (Per 16oz)
Carbs: 7.4 g (Per 16oz)
Created: Tuesday July 15th 2025
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1.044
1.001
5.7%
25.9
3.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.26 kg Bestmalz - BEST Pilsen2.255 kg BEST Pilsen 37 1.9 61.1%
0.75 kg Canada Malting - SUPERIOR PALE ALE MALT0.745 kg SUPERIOR PALE ALE MALT 37 3.1 20.2%
0.26 kg Bestmalz - BEST Munich Dark 0.26 kg BEST Munich Dark 36.23 11 7%
0.30 kg Cane Sugar0.3 kg Cane Sugar 46 0 8.1%
0.13 kg Canada Malting - Century Rye0.13 kg Century Rye 29 2.65 3.5%
3.69 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Sterling30 g Sterling Hops Pellet 10 Boil 9 min 12.97 50%
30 g Comet30 g Comet Hops Pellet 10 Boil 9 min 12.97 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
2.80 g Gypsum Water Agt Mash 1 hr.
1.80 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Edmonton April 2022
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 Liters
Strike water volume at mash thickness of 3.1 L/kg 10.6
Mash volume with grains 12.8
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 20.3 L) 20
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26.8 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.8
Going into fermentor 20.8
Total: 30.6  
Equipment Profile Used: System Default
 
Notes

I would like to use all domestic grain for this, but I have German Bestmalz to use up. The sugar is beet sugar from Taber, Alberta. The goal is a refreshing saison with a bit of citrus and spice. The sterling and comet hops, rye malt, and BE-134 yeast should help achieve that.

Brew day 17Jul2025:
Mash pH est. = 5.44. Act. = 5.18. I don't trust the probe accuracy. Estimating ~5.35 actual. No further pH adjustments.
OG = 5.8 gal @ 10.6 brix (1.043). 80% eff. FG = ?

Kegging 08Aug2025:
FG = 1.000. 5.6% ABV.
Sample tastes clean. Pleasant hop aroma - subtle spice and citrus.


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  • Last Updated: 2025-08-10 19:26 UTC