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Classic Saison

176 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Josh Weikert - Craft Beer & Brewing
Calories: 176 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Thursday August 31st 2017
1.054
1.008
6.0%
22.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 85.4%
1.25 lb German - Vienna1.25 lb Vienna 37 4 9.7%
8 oz American - White Wheat8 oz White Wheat 40 2.8 3.9%
2 oz Belgian - CaraMunich2 oz CaraMunich 33 50 1%
12.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Fuggles1.25 oz Fuggles Hops Pellet 5 Boil 30 min 14.56 45.5%
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 7.53 54.5%
2.75 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.83 19.3  
Mash volume with grains 5.86 23.4  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume (equipment estimates 4.51 g | 18 qt) 4.53 18.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.48 g | 29.9 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.36 37.4
Equipment Profile Used: System Default
 
Notes

URL for this Classic Saison recipe and 3 other versions of this same malt bill that use different hops.
https://beerandbrewing.com/the-craftsman-saison-recipe/

After boil whirlpool the wort for 10 minutes and then cool to 68 and pitch the yeast. Ferment at 69 for a week or so. Then turn up temp to 72 and continue another 4 days or so until completely fermented out.

Cold crash the beer for several days to clear and keg at 2.5 volumes.

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  • Last Updated: 2017-08-31 06:27 UTC