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Haison

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 64% (brew house)
Source: BelgianFenceOrchardandBrewing
Hop Utilization: 97%
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Tuesday August 5th 2025
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29.81
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Prairie Malt - Prairie Pilsner4 lb Prairie Pilsner $ 1.75 / lb
$ 7.00 		36.3 1.75 36.6%
2 lb Prairie Malt - Prairie Select Pale2 lb Prairie Select Pale 37 1.6 18.3%
1 lb Dingemans - Munich MD1 lb Munich MD $ 2.45 / lb
$ 2.45 		36.5 6.3 9.2%
0.50 lb Prairie Malt - Carmel 200.5 lb Carmel 20 32.2 20 4.6%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat $ 1.80 / lb
$ 2.70 		34 2 13.7%
1 lb Weyermann - Pale Rye1 lb Pale Rye $ 2.00 / lb
$ 2.00 		37 3.2 9.2%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 2.7%
10 oz Briess - DME Pilsen Light10 oz DME Pilsen Light 43 2 5.7%
10.92 lbs / $ 14.15
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Loral0.3 oz Loral Hops Pellet 11.75 Boil 60 min 13.6 10.7%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops $ 1.50 / oz
$ 0.75 		Pellet 9.5 Boil 45 min 16.82 17.9%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops $ 2.20 / oz
$ 4.40 		Pellet 2.4 Hop Stand 45 min 3.6 71.4%
2.80 oz / $ 5.15
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc $ 0.29 / each
$ 0.29 		Water Agt Mash 0 min.
1 lb Rice hulls Water Agt Mash 0 min.
1.50 oz Timothy Hay Herb Whirlpool 0 min.
2 tsp Gypsum $ 0.11 / tsp
$ 0.22 		Water Agt Mash 0 min.
0.07 g Phosphoric acid Water Agt Sparge 1 hr.
$ 0.51
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
71.6 - 86 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
Fermentis - SafBrew BR-8 Brettanomyces bruxellensis
Amount:
1 Each
Cost:
$ 10.00 / each
$ 10.00
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
59 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 10.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.4       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Brent’s
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 6 15 2 0 89.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Strike 157 °F 145 °F 60 min
1.3 gal 145 °F 162 °F 30 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.35 13.4  
Mash volume with grains 4.17 16.7  
Grain absorption losses -1.29 -5.2  
Remaining sparge water volume (equipment estimates 5.5 g | 22 qt) 5.14 20.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 7.36 g | 29.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.08 g | 20.3 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.93 g | 23.7 qt) 5 20  
Total: 8.49 34
Equipment Profile Used: System Default
 
Notes

Caramelized Timothy Hay. On two cookie sheets spritz’s hay with sugar water, 1tsp in 1 cup water. Bake at 315/325 for 15 to 20 minutes. Remove from oven before hay burns and it smell notes of grass and Carmel.
Br8 pitched at bottling.



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  • Last Updated: 2026-02-27 03:30 UTC