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Saison

187 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Sunday March 29th 2015
1.057
1.011
6.0%
20.4
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 81.2%
1 lb Belgian - Wheat1 lb Wheat 38 1.8 8.1%
1 lb Belgian - Munich1 lb Munich 38 6 8.1%
5 oz Belgian - Special B5 oz Special B 34 115 2.5%
12.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.70 oz Hallertau Mittelfruh1.7 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 20.39 63%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 37%
2.70 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.6 gal Infusion -- 147 °F 90 min
1 gal Mash out -- -- 168 °F --
8.5 qt Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.93 19.7  
Mash volume with grains 5.91 23.6  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume (equipment estimates 4.47 g | 17.9 qt) 3.86 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.6 g | 30.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.79 35.2
Equipment Profile Used: System Default
 
Notes

Mash Schedule

1.Strike grains with 2.6 gal of water at 162.5 °F.
2.Mash at 152 °F for 60 min.
3.Mash out with 1 gal of water at 168 °F.
4.Vorlauf and lauter 2.13 gal in your first runnings.
5.Add 2.13 gal of sparge water at 168 °F.
6.Vorlauf and lauter 2.13 gal in your second runnings.
7.Your combined runnings should be 4.25 gal.


Saison fermentation range

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  • Last Updated: 2016-05-10 20:35 UTC