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2026 Lavender Spearmint Saison

161 calories 10.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 14.71 gallons
Post Boil Size: 13.11 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mike
Calories: 161 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Saturday March 14th 2026
1.050
1.004
6.1%
39.1
4.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Great Western - Pure Idaho Pilsen11 lb Pure Idaho Pilsen 37.7 1.5 43.6%
10 lb Great Western - Premium 2-Row10 lb Premium 2-Row 37 2 39.6%
1 lb Cane Sugar1 lb Cane Sugar 46 0 4%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4%
1 lb Mecca Grade - Wickiup (Hard Red Spring Wheat)1 lb Wickiup (Hard Red Spring Wheat) 37 3.3 4%
0.75 lb German - Acidulated Malt0.75 lb Acidulated Malt 27 3.4 3%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 2%
25.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 First Wort 0 min 12.68 9.1%
2 oz Sorachi Ace2 oz Sorachi Ace Hops Pellet 12.1 Boil 20 min 22.53 36.4%
3 oz Willamette3 oz Willamette Hops Leaf/Whole 4.5 Hopback at 175 °F 0 min 3.89 54.5%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
10 g Ascorbic Acid Water Agt Mash 0 min.
18 g Fermaid O Other Mash 0 min.
3.05 ml Phosphoric acid Water Agt Sparge 0 min.
1 tbsp Irish Moss Fining Boil 10 min.
0.75 oz Lavender Water Agt Whirlpool 0 min.
1 oz Spearmint Water Agt Whirlpool 0 min.
0.75 tsp Acetic acid Water Agt Primary 0 min.
2 tbsp Biofine Clear Fining Primary 0 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
Yes
Fermentation Temp:
76 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 213 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
2/18/23
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54.8 11.7 32 60.1 99.3 0.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.25 gal Strike 139 °F 130 °F 10 min
Pid133 Steeping 130 °F 135 °F 10 min
Pid 147 Steeping 135 °F 149 °F 85 min
Pid 156 Steeping 149 °F 158 °F 10 min
14 gal Pid 168 Fly Sparge 158 °F 169 °F 20 min
Starting Mash Thickness: 1.36 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.7 gal (58.82 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.7 gal (10.82 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.36 qt/lb 8.25 33  
Mash volume with grains 10.19 40.7  
Grain absorption losses -3.03 -12.1  
Remaining sparge water volume 9.67 38.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 14.7 g | 58.8 qt) 14.71 58.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 13.11 52.4  
Hops absorption losses (hopback) -0.11 -0.5  
Going into fermentor 13 52  
Total: 17.92 71.7
Equipment Profile Used: System Default
 
Notes

3/15/26: added spearmint and lavender at 190 deg. OG 1048.
3/16: 1038 at 0630.
3/20: 1006. Drop temp to 50 deg.
3/21: 35 deg, added biofine.
3/23: FG 1005. Kegged.

Impression: Fantastic.

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  • Last Updated: 2026-04-19 17:04 UTC