Belgian Saison - Beer Recipe - Brewer's Friend

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Belgian Saison

194 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.129 (recipe based estimate)
Post Boil Gravity: 1.193 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Tuesday February 18th 2020
1.059
1.013
6.2%
25.1
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.40 lb Belgian - Pilsner10.4 lb Pilsner 37 1.6 72.6%
1.30 lb Belgian - Munich1.3 lb Munich 38 6 9.1%
1.30 lb American - Wheat1.3 lb Wheat - (late boil kettle addition) 38 1.8 9.1%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 3.5%
0.50 lb American - Rye0.5 lb Rye 38 3.5 3.5%
5.20 oz German - Carapils5.2 oz Carapils 35 1.3 2.3%
14.32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 19.11 37.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 3.54 12.5%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 30 min 2.48 12.5%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 0 min 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 0 min 12.5%
4 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.1 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 350
Baking Soda (NaHCO3) 15.92 g
Calcium Chloride (CaCl2) 1.02 g
Canning Salt (NaCl) 0.20 g
Chalk (CaCO3) 5.71 g
Epsom Salts (MgSO4) 9.39 g
Gypsum (CaSO4) 0.20 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Single Infusion Mash Infusion 156 °F 145 °F 60 min
5.4 gal Sparge to 7.5G Sparge 170 °F 170 °F 25 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.76 19.1  
Mash volume with grains (equipment estimates 1.41 g | 5.6 qt) 5.91 23.6  
Grain absorption losses -1.79 -7.2  
Remaining sparge water volume (equipment estimates 0.93 g | 3.7 qt) 0.28 1.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.65 g | 14.6 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 2 8  
Top off amount 4.5 18  
Going into fermentor 6.5 26  
Total: 5.04 20.2
Equipment Profile Used: System Default
 
Notes

Will have to acidify the mash with lactic acid to around 5.2

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  • Last Updated: 2020-02-25 17:50 UTC