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Belgian Saison

194 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 14.8 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Paul Zocco
Calories: 194 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
URL: https://beerandbrewing.com/belgian-saison-in-the-style-of-saison-dupont-recipe/
Created: Saturday September 1st 2018
15.6 °P
3.3 °P
6.7%
20.1
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 84.7%
0.25 kg German - Vienna0.25 kg Vienna 37 4 4.2%
0.15 kg German - Munich Light0.15 kg Munich Light 37 6 2.5%
0.25 kg German - CaraMunich I0.25 kg CaraMunich I 34 39 4.2%
0.25 kg German - Wheat Malt0.25 kg Wheat Malt 37 2 4.2%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5.3 Boil 60 min 19.35 50%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 3.2 Boil 5 min 0.78 16.7%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5.3 Dry Hop 3 days 16.7%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 3.2 Dry Hop 3 days 16.7%
60 g / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-14855
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 5 5 10 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Infusion -- 66 °C 60 min
14 L Sparge -- 76 °C 45 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.7
Mash volume with grains 21.6
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 14 L) 9.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 26.8  
Equipment Profile Used: System Default
 
Notes

DIRECTIONS

Mash the crushed grains at 150°F (66°C) for 60 minutes. I use the rate of 1 pound (454 g) of crushed grain per quart (946 ml) of water that is heated to 15°F (8°C) higher than my targeted mash temperature because there will be about a 15°F (8°C) drop in temperature when the grains are added. Mix well and adjust the mash to the chosen temperature with hot or cold water. Mash in an insulated vessel for 60 minutes. Vorlauf until the wort runs clear. Sparge with 168°F (76°C) water until you get 6 gallons (22.7 l), which will be boiled down to 5 gallons (19 l). Boil the wort for 60 minutes following the hops schedule. After chilling the wort to below 80°F (27°C), pitch the yeast.

Ferment at the recommended temperature for your yeast strain (refer to the yeast lab specs, roughly 65–70°F/18–21°C). Transfer the beer to a secondary fermentor after 10 days of primary fermentation. Continue fermenting at 65–70°F (18–21°C) until all signs of fermentation are gone, usually another 2 weeks. On bottling day, condition with ¾ cup of corn sugar (dextrose) or 1¼ cup of dry malt extract (DME). Rest bottles at 65–70°F (18–21°C) for 10 days until you achieve carbonation. Then enjoy.

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  • Last Updated: 2018-09-04 15:12 UTC