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Classic Saison

182 calories 13.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 2.25 gallons (ending kettle volume)
Pre Boil Size: 3.25 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Fats Schindee
Calories: 182 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Friday February 20th 2015
1.056
1.007
6.4%
27.6
5.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb Belgian - Pilsner3.25 lb Pilsner 37 1.6 76.5%
6 oz Munich - Light 10L6 oz Munich - Light 10L 33 10 8.8%
5 oz Flaked Wheat5 oz Flaked Wheat 34 2 7.4%
2 oz Cane Sugar2 oz Cane Sugar - (late boil kettle addition) 46 0 2.9%
1.50 oz Caramel / Crystal 60L1.5 oz Caramel / Crystal 60L 34 60 2.2%
1.50 oz German - Acidulated Malt1.5 oz Acidulated Malt 27 3.4 2.2%
68 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.45 oz Hallertau Hersbrucker1.45 oz Hallertau Hersbrucker Hops Pellet 2 Boil 60 min 27.61 72.5%
0.55 oz Hallertau Hersbrucker0.55 oz Hallertau Hersbrucker Hops Pellet 2 Boil 0 min 27.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.93 oz       CO2 Level: 3.0 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt BIAB Infusion -- 150 °F 60 min
5.32 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.02 16.1  
Mash volume with grains 4.35 17.4  
Grain absorption losses -0.52 -2.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.57 g | 18.3 qt) 3.25 13  
Volume increase from sugar/extract (late additions) 0.01 0  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 0.93 g | 3.7 qt) 2.25 9  
Estimated amount in fermentor 2.25 9  
Total: 4.02 16.1
Equipment Profile Used: System Default
 
Notes

Ferment at 68 for 3 days, then raise 2 degrees per day until 78, and finish out there for 3 weeks total before bottling.

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  • Last Updated: 2023-08-18 13:50 UTC