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Saisson

182 calories 10 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 175 liters (fermentor volume)
Pre Boil Size: 190 liters
Post Boil Size: 184 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Levin
Calories: 182 calories (Per 330ml)
Carbs: 10 g (Per 330ml)
Created: Wednesday November 7th 2018
1.061
1.002
7.8%
25.4
4.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 kg German - Pilsner35 kg Pilsner 38 1.6 82.5%
3.40 kg German - Wheat Malt3.4 kg Wheat Malt 37 2 8%
3 kg German - Vienna3 kg Vienna 37 4 7.1%
1 kg United Kingdom - Crystal 30L1 kg Crystal 30L 34 30 2.4%
42.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Mittelfruh (3.75 AA)60 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 3 Boil at 100 °C 60 min 2.4 8.8%
50 g Sterling50 g Sterling Hops Pellet 10.1 Boil at 100 °C 60 min 6.75 7.4%
150 g Hallertau Mittelfruh (3.75 AA)150 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 3 Boil at 100 °C 15 min 2.98 22.1%
120 g Sterling120 g Sterling Hops Pellet 10.1 Boil at 100 °C 15 min 8.03 17.6%
100 g Sterling (8.7 AA)100 g Sterling (8.7 AA) Hops Pellet 10.1 Boil 5 min 2.69 14.7%
200 g Saaz (3.5 AA)200 g Saaz (3.5 AA) Hops Pellet 2.2 Whirlpool at 98 °C 20 min 2.51 29.4%
680 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Orange Peel/Zest Spice Boil 10 min.
22.50 g Gypsum Water Agt Mash 1 hr.
5.90 g Table Salt Water Agt Mash 1 hr.
10 g Magnesium Chloride Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
10 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 917 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Hainaut - Wallonia (farmhouse ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 350
Hard water is common in Wallonia so if you have soft water add gypsum to create a water profile similar to the original locality of this style. Hard water will accentuate the dry finish and the bitterness of the beer. Probably Burton on Trent water profile will suit this style. But do not get too hung up about water chemistry!
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
90 L Infusion -- 64 °C 90 min
Starting Mash Thickness: 2.4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 184.1 L. Suggest reducing initial water volume to 45.4 L and adding 138.7 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 129.74 L. Suggest reducing strike water volume to 17.42 L and adding 84.34 L sparge/top-off. 101.8
Strike water volume at mash thickness of 2.4 L/kg 101.8
Mash volume with grains 129.7
Grain absorption losses -42.4
Remaining sparge water volume (equipment estimates 125.6 L) 131.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 184.1 L) 190
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2.4
Post boil Volume (equipment estimates 176 L) 184
Hops absorption losses (whirlpool, hop stand) -1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 183 L) 175
Total: 233.3  
Equipment Profile Used: System Default
"Saisson" Saison beer recipe by Levin. All Grain, ABV 7.79%, IBU 25.37, SRM 4.5, Fermentables: (Pilsner, Wheat Malt, Vienna, Crystal 30L) Hops: (Hallertau Mittelfruh (3.75 AA), Sterling, Sterling (8.7 AA), Saaz (3.5 AA)) Other: (Orange Peel/Zest, Gypsum, Table Salt, Magnesium Chloride, Baking Soda, Lactic acid)
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  • Last Updated: 2023-04-20 21:03 UTC