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Saison Vielle Provision

367 calories 23.7 g 750 ml
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 120 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 38.7 liters
Post Boil Size: 28.7 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
No Chill: 5 minute extended hop boil time
Hop Utilization: 98%
Calories: 367 calories (Per 750ml)
Carbs: 23.7 g (Per 750ml)
Created Sunday February 21st 2021
1.054
1.004
6.5%
31.9
3.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.55 kg Weyermann - Floor-Malted Bohemian Pilsner5.55 kg Floor-Malted Bohemian Pilsner 36.3 1.9 100%
5.55 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings (5 AA)40 g East Kent Goldings (5 AA) Hops Pellet 4 First Wort 90 min 20.91 30.8%
90 g Styrian Goldings90 g Styrian Goldings Hops Pellet 5.6 Boil 0 min 10.94 69.2%
130 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
33.4 L Strike 45 °C --
Slowly heat from 45C to 72C while stirring Temperature 72 °C 110 min
10 L Sparge 72 °C --
Starting Mash Thickness: 5.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5.20 g Epsom Salt Water Agt Mash 1 hr.
4.10 g Gypsum Water Agt Mash 1 hr.
33.98 ml Phosphoric acid Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 10 min.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 250 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 301.4 g       Temp: 25 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 15 15 50 120 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Pitch at 25 and allow to free-rise.

Bottle condition for 42-56 days at room temperature, then cold condition for at least 14 days at zero to four degrees Celsius.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-09 04:41 UTC
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