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Saison

171 calories 11.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Efficiency: 65% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)
Created: Tuesday April 26th 2011
1.053
1.004
6.4%
26.0
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.20 lb Belgian Pilsen Malt11.2 lb Belgian Pilsen Malt 34 2 86.5%
1.25 lb Vienna Malt1.25 lb Vienna Malt 36 4 9.7%
0.50 lb CaraPils0.5 lb CaraPils 33 2 3.9%
12.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3.8 Boil 60 min 40%
1 oz Tettnang1 oz Tettnang Hops Pellet 3.7 Boil 15 min 40%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 3.8 Boil 45 min 20%
2.50 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
White Labs Belgian Style Saison Ale Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Conversion step Infusion -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.67 22.7  
Mash volume with grains 6.7 26.8  
Grain absorption losses -1.62 -6.5  
Remaining sparge water volume (equipment estimates 2.8 g | 11.2 qt) 2.2 8.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.87 31.5
Equipment Profile Used: System Default
 
Notes

I did a step mash to brew to style. Also relied on the yeast to give me that natural spicy/pepper profile. Turned out pretty good. I brewed this in the summer, kept fermentation all the way in the primary. I let the fermentor rise to around 80-90 degrees to incorporate that phenolic profile. I also re-fermented in the bottle with new yeast and allowed storage again under warm conditions

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  • Last Updated: 2011-04-26 20:59 UTC