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Saison '26

195 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 6.2 gallons (ending kettle volume)
Pre Boil Size: 6.8 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Facciola Brewing
Calories: 195 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Sunday June 14th 2026
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1.060
1.008
6.9%
32.7
7.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Dingemans - Pale Ale 8 lb Pale Ale 37.72 3.9 59.3%
2 lb Weyermann - Vienna Malt2 lb Vienna Malt 37 3.5 14.8%
1.50 lb Weyermann - Barke Munich Malt1.5 lb Barke Munich Malt 37 8 11.1%
1 lb Cane Sugar1 lb Cane Sugar 46 0 7.4%
13 oz German - Floor-Malted Bohemian Wheat13 oz Floor-Malted Bohemian Wheat 38 2 6%
3 oz Weyermann - Caramunich Type 33 oz Caramunich Type 3 34 57 1.4%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Hallertau Blanc0.9 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 32.69 45%
1.10 oz Hallertau Blanc1.1 oz Hallertau Blanc Hops Pellet 10 Boil 0 min 55%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.70 g Wyeast - Beer Nutrient Other Boil 5 min.
1.50 tsp Irish Moss Fining Boil 10 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 75 min.
6 g Gypsum Water Agt Mash 75 min.
2 ml Lactic acid Water Agt Mash 75 min.
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 432 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 25 100 100 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal strike 157 --> yield 2.8 Infusion 157 °F 146 °F 75 min
4 gal Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.44 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.44 qt/lb 4.5 18  
Mash volume with grains 5.5 22  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume 4.04 16.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 8.15 g | 32.6 qt) 6.8 27.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.85 g | 19.4 qt) 6.2 24.8  
Estimated amount in fermentor 6.2 24.8  
Total: 8.54 34.2
Equipment Profile Used: System Default
 
Notes

Ferment starting at 68 and ramp up to 80 by the end

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  • Last Updated: 2026-06-16 14:35 UTC