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Saison Sommar 2026 (fransk)

144 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Wednesday May 20th 2026
1.048
1.005
5.7%
22.9
3.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg German - Pilsner3.4 kg Pilsner 38 1.6 93.2%
0.25 kg Belgian - Wheat0.25 kg Wheat 38 1.8 6.8%
3.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Barbe Rouge10 g Barbe Rouge Hops Leaf/Whole 8.5 Boil 60 min 11.98 20%
15 g Barbe Rouge15 g Barbe Rouge Hops Leaf/Whole 8.5 Boil 20 min 10.88 30%
25 g Barbe Rouge25 g Barbe Rouge Hops Leaf/Whole 8.5 Boil 0 min 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g natrium Water Agt Mash 0 min.
6 ml Lactic acid Water Agt Mash 0 min.
8 g gypsum (calcium sulfate) Water Agt Mash 0 min.
2 g Calcium Chloride Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.13 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion -- 65 °C 60 min
10 L Sparge -- 78 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 13.3
Mash volume with grains 15.7
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 15.2 L) 13.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18
Going into fermentor 18
Total: 26.6  
Equipment Profile Used: System Default
 
Notes

Dag 0–2
20–22 °C
lugn start (inte chocka jästen)

Dag 2–5
låt den stiga fritt till 26–30 °C

Dag 5–slut
28–32 °C (ja, på riktigt)

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  • Last Updated: 2026-06-02 09:02 UTC