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Saison

256 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Martin
Calories: 256 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Saturday July 11th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Crisp Malting - No.19 Floor Malt Maris Otter10 lb No.19 Floor Malt Maris Otter 37 3 70.2%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 21.1%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 3.5%
12 oz Invert Sugar Syrup12 oz Invert Sugar Syrup 36 1 5.3%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Magnum0.15 oz Magnum Hops Pellet 16.2 First Wort 90 min 9.5 4.1%
1 oz Crystal1 oz Crystal Hops Pellet 2.7 Boil 60 min 8.97 27.4%
2 oz Amarillo2 oz Amarillo Hops Pellet 7.1 Boil 5 min 9.4 54.8%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 7.1 Dry Hop 7 days 13.7%
3.65 oz / $ 0.00
 
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) 124 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.91 23.6  
Mash volume with grains 6.99 27.9  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.34 g | 13.3 qt) 2.47 9.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.3  
Pre boil volume (equipment estimates 7.37 g | 29.5 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.37 33.5
Equipment Profile Used: System Default
 
Notes

-Mash at 145 °F 50 minutes. ---Raise temp to 154 °F and hold for 25 minutes ---Begin circulating wort, raise temp to 163 °F and hold for 15 minutes. ---Raise temp to 168 °F for and hold for 15 minutes.
-Sparge slowly and collect 6.5 gallons of wort. Add first wort hops and invert sugar when sparging is complete.
-Boil for 90 minutes, following hop schedule.
-Chill to 65 °F, pitch the yeast, and ferment until complete. Dry hops should be added when gravity is about 1.016. Bring to room temp (74 °F) and hold for diacetyl rest for a few days. After 7 total days of dry hop, transfer and cold condition at 34 °F for at least four days. Rack the beer, carbonate and enjoy.

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  • Last Updated: 2026-07-13 15:16 UTC