Experimental Saison - Beer Recipe - Brewer's Friend

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Experimental Saison

186 calories 16.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 3.35 gallons (ending kettle volume)
Pre Boil Size: 3.95 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: Drew Beechum
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Friday December 14th 2018
1.057
1.010
6.2%
23.4
5.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb Belgian - Pilsner5.75 lb Pilsner 37 1.6 82.1%
10 oz German - Munich Dark10 oz Munich Dark 37 15.5 8.9%
9 oz German - Wheat Malt9 oz Wheat Malt 37 2 8%
1 oz German - Acidulated Malt1 oz Acidulated Malt 27 3.4 0.9%
112 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.57 oz Perle0.57 oz Perle Hops Pellet 4.8 Boil 60 min 15.75 57%
0.43 oz Hallertau Mittelfruh0.43 oz Hallertau Mittelfruh Hops Pellet 3.1 Boil 60 min 7.67 43%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
2.30 g Calcium Chloride Water Agt Mash 1 hr.
2.60 g Gypsum Water Agt Mash 1 hr.
 
Yeast
- Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.8 Volumes
 
Target Water Profile
RO water
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
13.5 qt BIAB Infusion -- 149 °F 60 min
4 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.08 20.3  
Mash volume with grains 5.64 22.5  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.89 g | 19.6 qt) 3.95 15.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 2.41 g | 9.7 qt) 3.35 13.4  
Estimated amount in fermentor 3.35 13.4  
Total: 5.08 20.3
Equipment Profile Used: System Default
 
Notes

Hops AA% adjusted for age.

Ferment with Wyeast 3726 Farmhouse or Yeast Bay Wallonian Farmhouse if you can get it, or use French Saision (Wyeast 3711 or Belle Saison dry yeast).

After primary fermentation is done or close, split batch into three one-gallon jugs. Keep one as just base saison, and then experiment with the other two. For this time, I’m adding beets to one and mushrooms to the other. Can use base to blend back if overdone.

To “dry beet”: chop small and roast 12 oz beets (400° for 1 hr), cool to room temperature, then add beets to fermentor. Could also add beet juice to boost flavor and color. Leave on at least two weeks.

Add 1/2 - 2 oz (taste test your mushrooms first to see how strongly flavored they are and scale up) dried mushrooms directly to beer, or rehydrate in warm water and then add both mushrooms and water to beer. Leave on at least two weeks.

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  • Last Updated: 2019-04-01 20:08 UTC