Saison (BAB) - Beer Recipe - Brewer's Friend

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Saison (BAB)

211 calories 15.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 120 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 2.3 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 211 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created: Saturday April 20th 2019
1.065
1.008
7.5%
29.7
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.04 lb Belgian - Pilsner3.04 lb Pilsner 37 1.6 86.1%
0.14 lb German - Vienna0.14 lb Vienna 37 4 4%
0.14 lb Belgian - CaraMunich0.14 lb CaraMunich 33 50 4%
0.14 lb Crisp Malting - Wheat Malt0.14 lb Wheat Malt 38.87 2 4%
0.07 lb Belgian - Munich0.07 lb Munich 38 6 2%
3.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.6 Boil 60 min 25.42 50%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 2.6 Boil 10 min 4.28 50%
1 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 32 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
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
Infusion -- 150 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.32 5.3  
Mash volume with grains 1.61 6.4  
Grain absorption losses -0.44 -1.8  
Remaining sparge water volume (equipment estimates 3.91 g | 15.6 qt) 1.67 6.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 2.3 9.2  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 1.5 6  
Going into fermentor 1.5 6  
Total: 2.99 12
Equipment Profile Used: System Default
 
Notes

Recipe: https://beerandbrewing.com/belgian-saison-in-the-style-of-saison-dupont-recipe/

Pitched at 75 F and raised temperature 3 F per day until reaching 90 F. Beer was left to ferment for a total of 14 days.

First Attempt
In keg, beer had a bit of a slight sulphur or yeast smell, but was still really good. The beer was hazy. After bottle conditioning this was gone, but the beer completely cleared and was a little "hot" with alcohol flavor and a bit fruity tasting. Next time cool and ferment at 64 F for three days before free rising to 90 F. This beer was entered into the Best of the Bay competition.

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  • Last Updated: 2019-07-17 01:10 UTC