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Belgian Saison

209 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Tuesday June 2nd 2015
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 72%
1.50 lb Belgian - Wheat1.5 lb Wheat 38 1.8 12%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 8%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 12.6 Boil 60 min 22.7 25%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.2 Boil 60 min 7.57 25%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.2 Boil 30 min 5.82 25%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.2 Boil 15 min 3.76 25%
2 oz / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 163 B cells required
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike Water Strike 160 °F 148 °F 60 min
3 gal 1st Batch Sparge Batch Sparge 200 °F 175 °F 10 min
3 gal 2nd Batch Sparge Sparge 200 °F 175 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 85 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Bump up, fermentation temp. 1 F every day until 70 F.

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  • Last Updated: 2020-06-03 18:53 UTC