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Belgian Saisan 4

194 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 9.25 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daniel Langmaid
Calories: 194 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Tuesday January 6th 2015
1.060
1.006
7.1%
45.2
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb Belgian - Pilsner8.75 lb Pilsner 37 1.6 68.6%
1 lb American - White Wheat1 lb White Wheat 40 2.8 7.8%
1 lb Belgian - Munich1 lb Munich 38 6 7.8%
1 lb German - Vienna1 lb Vienna 37 4 7.8%
10 oz Corn Sugar - Dextrose10 oz Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 4.9%
4 oz Belgian - CaraMunich4 oz CaraMunich 33 50 2%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Leaf/Whole 15 Boil 60 min 39 42.9%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 10 min 6.22 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Other Boil 10 min.
0.50 tsp yeast nutrient Other Boil 10 min.
1 each clarityferm Other Primary 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 321 B cells required
French Saison
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 321 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 qt Infusion -- 148 °F 75 min
26 qt Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.85 19.4  
Mash volume with grains 5.82 23.3  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 4.94 g | 19.7 qt) 6.17 24.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.02 g | 32.1 qt) 9.25 37  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 11.02 44.1
Equipment Profile Used: System Default
 
Notes

Last time I had a quart of slurry which topped it off to about 5.75 gal. Might want to sparge an extra quart (e.g. 27 vs 26). Maybe adjust the hops too. Noble Hops. Might remove the caramunich (i reduced it to .25lb), maybe add caravienna? Might not be to style but my others had caramunich... Maybe use fuggles vs another one.

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  • Last Updated: 2015-03-09 14:46 UTC