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VitSaison

178 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.23 liters
Post Boil Size: 21.3 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Viducoli
Calories: 178 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Wednesday May 27th 2026
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1.055
1.005
6.5%
23.6
9.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Bestmalz - BEST Munich500 g BEST Munich 37 6.3 9.5%
300 g Belgian - Wheat300 g Wheat 38 1.8 5.7%
200 g Honey200 g Honey 35 2 3.8%
4,250 g Italmalt - Pilsen4250 g Pilsen 37 1.5 81%
5,250 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 60 min 12.88 18.2%
20 g Cascade20 g Cascade Hops Pellet 7 Boil at 100 °C 15 min 8.95 18.2%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 5 min 1.8 9.1%
30 g Cascade30 g Cascade Hops Pellet 7 Hop Stand at 80 °C 0 min 27.3%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Hop Stand at 80 °C 0 min 27.3%
110 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander Seed Spice Boil 40 min.
10 g Black Pepper Spice Boil 10 min.
4 g Gypsum Water Agt Other 0 min.
6 g Lactic acid Water Agt Other 0 min.
0.50 g salt Water Agt Other 0 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 112.4 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 25 7 5 75 150
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.02 L Acid rest Strike 45 °C 42 °C 20 min
Protein rest Infusion 42 °C 52 °C 10 min
Saccarification - A Infusion 52 °C 62 °C 40 min
Saccarification - B Infusion 62 °C 67 °C 30 min
Mash out Infusion 67 °C 78 °C 10 min
11.68 L Sparge 78 °C 78 °C --
Boiling Infusion 78 °C 100 °C 60 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.8
Mash volume with grains 19.1
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 17.3 L) 17.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 27.3 L) 27.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 21
Total: 33  
Equipment Profile Used: System Default
"VitSaison" Saison beer recipe by Viducoli. All Grain, ABV 6.53%, IBU 23.62, SRM 9.23, Fermentables: (BEST Munich, Wheat, Honey, Pilsen) Hops: (East Kent Goldings, Cascade) Other: (Coriander Seed, Black Pepper, Gypsum, Lactic acid, salt)
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  • Last Updated: 2026-05-28 08:57 UTC