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Saison sojourn

208 calories 20.2 g 12 oz
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Beer Stats
Method: Extract
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Saturday December 27th 2025
1.063
1.014
6.5%
18.9
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Light5 lb Dry Malt Extract - Light 42 4 63.3%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 12.7%
1.40 lb Honey1.4 lb Honey 35 2 17.7%
7.40 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 6.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 2 Boil 60 min 7.14 44.4%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 2 Boil 15 min 3.54 44.4%
0.25 oz Amarillo0.25 oz Amarillo Hops Leaf/Whole 10 Boil 63 min 8.2 11.1%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Coriander Seed Water Agt Mash 10 min.
0.50 oz Bitter Orange Peel Flavor Mash 10 min.
5 g Star Anise Water Agt Mash 10 min.
1 tsp Irish Moss Fining Mash 15 min.
 
Yeast
Fermentis - SafAle BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64.4 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.06 g | 24.2 qt) 4.98 19.9  
Mash volume with grains (equipment estimates 6.06 g | 24.2 qt) 5.02 20.1  
Grain absorption losses (steeping) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 0.59 2.3  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.98 19.9
Equipment Profile Used: System Default
 
Notes

Steep Caramunich 20 ' 155 deg water and sparge into water for boil.. Made a yeast starter 12 hours before brewing. Add dry malt w/ an immersion blender when water was about 165 degrees, and add corn sugar - 1st hops. Used Amarillo just to raise the IBU a little was what else I had on hand, the Hallertau had a very low alpha acid %. Staggered hops. Add spices + I moss as indicated. Star of Anise - added three of the "arms" to be conservative - just part of a full "star". Coriander seed crushed w/ Rolling pin. For honey - mixed in 100 degF water and added after wort after it cooled to 100 deg or lower. Add yeast starter when wort at 72 deg F.
Brewers Friend estimated an original SG of 1.063 - used my refractometer - 1.068 S.G

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  • Last Updated: 2025-12-28 04:41 UTC