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Mark's Saison

159 calories 15.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Wednesday December 4th 2013
1.052
1.012
5.4%
26.7
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pilsner3.5 kg Pilsner 38 1.6 70%
0.70 kg German - Pale Wheat0.7 kg Pale Wheat 39 1.5 14%
0.30 kg German - CaraMunich I0.3 kg CaraMunich I 34 39 6%
0.50 kg Honey0.5 kg Honey 42 2 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Sorachi Ace14 g Sorachi Ace Hops Pellet 12.6 First Wort 0 min 14.03 20%
14 g Fuggles14 g Fuggles Hops Pellet 5 First Wort 0 min 5.57 20%
14 g Fuggles14 g Fuggles Hops Pellet 5 Boil 30 min 7.06 20%
28 g Fuggles28 g Fuggles Hops Pellet 5 Boil 0 min 40%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp black pepper fresh ground and honey Spice Boil 5 min.
1 g whirlfloc half tab Fining Boil 10 min.
1 tbsp PH 5.2 Stabilizer Water Agt Mash --
5 g Calcium Chloride Water Agt Mash --
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Saccharification Rest Infusion -- 64.5 °C 60 min
7 L Mash-out Temperature -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.1 L) 32.1
Mash volume with grains (equipment estimates 35.1 L) 35
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 27.1 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Volume into fermentor 21
Total: 32.1  
Equipment Profile Used: System Default
 
Notes

Great success can be found with this yeast using the proper pitch rate, pure oxygen, and holding the temperature near 20C for the first 2-3 days. The key to getting full attenuation is adding simple sugar (300g) at this point and raising the temperature about 1C every 12 hours until you get to about 26C, and holding there until FG, which should be < 1.006 in approximately 7-10 days.

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  • Last Updated: 2013-12-23 07:21 UTC