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Saison

Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)

Created: Friday October 9th 2020

Chamomile Saison

by Meatwad

OG: 1.050 FG: 1.010 ABV: 5.3% IBU: 23

Original Gravity:

1.052

Final Gravity:

1.014

ABV (standard):

4.9%

IBU (tinseth):

23.7

SRM (morey):

4.1

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	US - Pale 2-Row14 lb Pale 2-Row	37	1.8	70%
4 lb	American - Vienna4 lb Vienna	35	4	20%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	5%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	5%
20 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	5	Boil	90 min	20.19	50%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	15 min	3.51	25%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	0 min		25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	East Kent Goldings (Pellet)	20.19	50%
2 oz	Hallertau Mittelfruh (Pellet)	3.51	50%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.5 gal	BIAB	Infusion	156 °F	150 °F	60 min

Other Ingredients

Amount	Name	Type	Use
1 oz	Coriander Seed	Spice	Boil
4 g	Grains of paradise	Spice	Boil
0.50 oz	Sweet Orange Peel	Flavor	Boil
0.50 oz	Bitter Orange Peel	Flavor	Boil
1 lb	Honey	Flavor	Boil

Yeast

White Labs - Belgian Saison I Yeast WLP565

Amount:	2 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Medium
Optimum Temp:	68 - 75 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 511 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 16.47 psi Temp: 38 °F CO₂ Level: 3 Volumes

Target Water Profile

Chesapeake, VA, United States

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

Notes

Mash grains at 156°F (69°C) to 150°F (65.5°C) and hold for 60 minutes. Mash out at 160°F (71°C) and sparge with 173°F (78°C) water.

Collect enough runoff to end up with 5.5 gallons (21 L) after a 90-minute boil (approximately 7.1 gallons, or 27 L). Bring to a boil and add the first hops. Boil for 75 minutes before adding the second hops and the Irish moss. Boil 15 minutes more, and then turn off the heat and add the honey, the finishing hops and the four spices.

Next chill to 73-76°F (22-25.5°C), transfer to a fermenter, pitch the yeast and aerate well. Continue fermenting at 76°F (25.5°C) for a total of one week.

Rack to secondary for another week. Rack to keg, or if you are bottling rather than kegging, add the bottling sugar and then bottle as you normally would. Force carbonate at 3.0 – 3.5 volumes of CO2. If bottling, bottle condition using 5.4 – 6.6 oz weight (153-187 g) corn sugar.

NOTE: Saison should be a dry beer. If your attenuation is not enough, you may need to add a secondary yeast such as Champagne yeast (White Labs WPL 715, or Wyeast 4021) or an attenuative ale yeast (White Labs WLP 001, or Wyeast 1056) to achieve the correct attenuation.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-06-09 18:58 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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