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Silverado Saison

151 calories 9.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Navegod
Calories: 151 calories (Per 12oz)
Carbs: 9.4 g (Per 12oz)
Created: Tuesday June 6th 2017
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 66.7%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 19%
1 lb German - Vienna1 lb Vienna 37 4 9.5%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertauer1 oz Hallertauer Hops Pellet 4.8 Boil 60 min 17.1 25%
0.75 oz Fuggles0.75 oz Fuggles Hops Pellet 4.5 Boil 15 min 5.97 18.8%
0.75 oz Fuggles0.75 oz Fuggles Hops Pellet 4.5 Aroma 0 min 18.8%
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Dry Hop 3 days 37.5%
4 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: As much as keg system allows       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 10 50 100 0
Get the water right for this recipe. It is essential. I start with RO and build up with gypsum, calcium chloride, and epsom salt.

I always shoot for pH of 5.4 during mash and start of boil.

Adding 1 tsp lactic acid in mash and 1 tsp in sparge always gets me very close.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 144 °F 30 min
Infusion -- 154 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 5.48 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.3 g | 33.2 qt) 7.1 28.4  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 4.8 g | 19.2 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 8.6 34.4
Equipment Profile Used: System Default
 
Notes

Ramp up from high 60's to mid 70's toward end of peak fermentation. Add corn sugar as soon as kraussen falls. Then, once it starts petering out, gradually ramp to high 80's and hold it. I give it about 3 weeks total.

Alternatively, use the Blaugies strain (i.e. Imperial's Rustic Ale) for a cleaner and less phenolic fermentation. This opens it up for a more aggressive dry hop with something like Eureka! (4 oz is crazy good, but 2 oz is more balanced). I have had best success when I agitate the hops with something like the Big Mouth Bubbler's Depth Charge, and only leave the dry hops on for 24-48 hours.

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  • Last Updated: 2021-07-31 09:26 UTC