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Frenchy Saison

200 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CB&B
Hop Utilization: 82%
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday February 7th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Belgian - Pilsner10.5 lb Pilsner 37 1.6 86.6%
1.50 lb German - Vienna1.5 lb Vienna 37 4 12.4%
2 oz Belgian - CaraMunich2 oz CaraMunich 33 50 1%
12.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Magnum0.7 oz Magnum Hops Pellet 15 Boil 60 min 29.3 58.3%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 41.7%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Brewtan B Water Agt Mash 0 min.
2.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
6.80 g Gypsum Water Agt Mash 1 hr.
2.11 ml Lactic acid Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
1 g Brewtan B Other Boil 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Water adjusted by sulfate-chloride ratio. 1 ml 50% phosphoric acid in mash. 2.5 ml Lactic Acid in sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Mix in grains. Begin increasing temperature immediately Strike 113 °F 113 °F --
Ramp up temperature. Temperature 113 °F 145 °F 15 min
Goal is to hit 162° F in 90 minutes Sparge 145 °F 162 °F 15 min
Mash-out Temperature 162 °F 170 °F 10 min
4.325 gal Batch sparge 170 degrees Sparge -- 170 °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 4.55 18.2  
Mash volume with grains 5.52 22.1  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 5.01 g | 20.1 qt) 3.72 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.27 33.1
Equipment Profile Used: System Default
 
Notes

Mash: Start at 113 degrees and ramp up to 145. Hold a few minutes, then ramp up slowly to 162 degrees, complete mash, mash-out and sparge.
Ferment at 68 degrees for ten days, let rise after 1/2 of sugar consumed. Rack, then continue fermentation until stable.
This has made an excellent Saison, easy drinking, light fermentation character reminiscent of tangerines. It's a bit thick though, silky from the wheat, which need to be dropped from the recipe. I need to get a scoresheet and judge it. Modified 10/22/22, Wheat dropped.

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  • Last Updated: 2023-07-28 17:01 UTC