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Saison duMer

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mike Conant
Calories: 193 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)

Created: Sunday June 14th 2020

Original Gravity:

1.060

Final Gravity:

1.003

ABV (standard):

7.4%

IBU (tinseth):

26.2

SRM (morey):

4.3

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Weyermann - Weyermann - German - Pilsner (2 Row) Ger	37.3	2	83.7%
1 lb	DE - German - Wheat Pale Malt (Weyermann)	34.5	2	9.3%
0.50 lb	DE - German - Vienna Malt (Weyermann)	35.9	3.4	4.7%
4 oz	DE - German - Munich Malt (Weyermann) Type 1	36.8	6	2.3%
10.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Styrian Celeia1.5 oz Styrian Celeia Hops	Pellet	3.8	Boil	60 min	22.93	75%
0.50 oz	Aurora0.5 oz Aurora Hops	Pellet	8.2	Boil	5 min	3.29	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Styrian Celeia (Pellet)	22.93	75%
0.50 oz	Aurora (Pellet)	3.29	25%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal	Mash in	Strike	158 °F	148 °F	60 min
2.25 gal		Batch Sparge	175 °F	--	10 min
2.25 gal		Batch Sparge	175 °F	--	10 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Gypsum (Calcium Sulfate)	Water Agt	Mash	1 hr.
1 g	Calcium Chloride	Water Agt	Mash	1 hr.
0.25 tsp	irish moss	Fining	Boil	15 min.
13 tsp	Phosphoric acid	Water Agt	Mash	0 min.

Yeast

White Labs - Belgian Saison I Yeast WLP565

Amount:	1 Each	Cost:
Attenuation (custom):	92%	Flocculation:	Medium
Optimum Temp:	68 - 75 °F	Starter:	No
Fermentation Temp:	32.2 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 100 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Recipe is modeled from Saison DuPont and for viogner barrel aging and bottle conditioning. Ferment with lid just resting on top - let settle for week back to 68F - transfer to barrel for aging, 4-6 months. Lastly, bottle w/sugar and condition for ~3months.

Last Updated and Sharing

194

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Brews

Public: Yup, Shared
Last Updated: 2020-06-21 15:52 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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