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Classic Saison

175 calories 18.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.61 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Tuesday October 11th 2016
1.053
1.014
5.1%
40.2
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.18 lb Belgian - Pilsner3.18 lb Pilsner 37 1.6 48.7%
2.55 lb German - Vienna2.55 lb Vienna 37 4 39.1%
0.64 lb German - Wheat Malt0.64 lb Wheat Malt 37 2 9.8%
0.16 lb Cane Sugar0.16 lb Cane Sugar 46 0 2.5%
6.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz East Kent Goldings0.8 oz East Kent Goldings Hops Pellet 5 Boil 90 min 25.43 41.7%
0.48 oz Styrian Goldings0.48 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 7.79 25%
0.48 oz East Kent Goldings0.48 oz East Kent Goldings Hops Pellet 5 Whirlpool at 195 °F 10 min 5.14 25%
0.16 oz Styrian Goldings0.16 oz Styrian Goldings Hops Pellet 5.5 Whirlpool at 195 °F 10 min 1.88 8.3%
1.92 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.64 tsp Gypsum Water Agt Mash 75 min.
0.64 tsp Calcium Chloride Water Agt Mash 75 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Infusion -- 122 °F 30 min
Saccharification Infusion -- 148 °F 75 min
Mash out Infusion -- 165 °F 10 min
Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.86 g | 27.4 qt) 5.64 22.6  
Mash volume with grains (equipment estimates 7.37 g | 29.5 qt) 6.15 24.6  
Grain absorption losses -0.8 -3.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0  
Pre boil volume (equipment estimates 5.82 g | 23.3 qt) 4.61 18.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3.52 14.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Volume into fermentor 3.5 14  
Total: 5.64 22.6
Equipment Profile Used: System Default
 
Notes

Start fermentation at 66-68 and and raise by 2 degrees per day to 80 degrees and hold.

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  • Last Updated: 2017-07-02 21:55 UTC