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Macbeth Saison

169 calories 14 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: 6.66 gallons
Post Boil Size: 6.13 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Ryan Clark
Calories: 169 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Thursday April 12th 2018
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1.052
1.008
5.8%
31.3
7.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 69.6%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 8.7%
1 lb German - Vienna1 lb Vienna 37 4 8.7%
8 oz Weyermann - CARABELGE8 oz CARABELGE 34 13.6 4.3%
8 oz German - CaraFoam8 oz CaraFoam 37 1.8 4.3%
4 oz Special B4 oz Special B 34 115 2.2%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 2.2%
184 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Leaf/Whole 4.8 First Wort 0 min 17.84 33.3%
1 oz Magnum1 oz Magnum Hops Leaf/Whole 8 Aroma 15 min 13.41 33.3%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 9 Aroma 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Omega Yeast Labs - Saisonstein’s Monster OYL-500
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Webster Gregg Report
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
Dough-in Infusion -- 102 °F 15 min
Infusion -- 148 °F 50 min
Infusion -- 154 °F 30 min
Sparge -- 174 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4 g | 16 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.66 26.6  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.13 24.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.13 g | 24.5 qt) 5.5 22  
Total: 8.22 32.9
Equipment Profile Used: System Default
 
Notes

Add candi sugar, yeast nutrient, whirlfloc at 15 minute hop addition.

Fermentation Steps:

  • Pitch yeast at 68 (day 1)
  • Allow to free rise to 75-80 degrees (day 2-3)
  • Ramp to 80-85 degrees (day 4-5)

    If yeast is 4+ months old, make a starter. If not direct pitch, aiming for 128 billion cells.
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  • Last Updated: 2025-11-25 13:51 UTC