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Saison Melville

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Wednesday June 16th 2021

Original Gravity:

1.065

Final Gravity:

1.010

ABV (standard):

7.2%

IBU (tinseth):

42.0

SRM (morey):

4.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Belgian - Pilsner9 lb Pilsner	37	1.6	65.5%
3 lb	German - Wheat Malt3 lb Wheat Malt	37	2	21.8%
0.50 lb	German - Vienna0.5 lb Vienna	37	4	3.6%
0.25 lb	German - Acidulated Malt0.25 lb Acidulated Malt	27	3.4	1.8%
1 lb	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	7.3%
13.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Styrian Goldings2 oz Styrian Goldings Hops	Pellet	5.5	Boil	60 min	37.25	40%
2 oz	Saaz2 oz Saaz Hops	Pellet	3.5	Boil	5 min	4.73	40%
1 oz	Barth-Haas - Cashmere1 oz Cashmere Hops	Pellet	8.5	Boil	0 min		20%
5 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Styrian Goldings (Pellet)	37.25	40%
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops	4.73	40%
1 oz	Barth-Haas - Cashmere (Pellet)		20%
5 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 gal	protein rest	Steeping	120 °F	120 °F	20 min
8 gal	sacch rest	Steeping	120 °F	150 °F	60 min

Yeast

Wyeast - French Saison 3711

Amount:	1.20 Liters	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 116 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 4.3 oz Temp: 68 °F CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

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

Notes

Starter from 1 pack (100B cells):

Add water to 120g DME, bring to 1.75L total.
Boil 10-15 min.
Put lid on and remove from heat.
Chill the wort (place pot in cold water or wait for temp to drop)
When the wort is at room temp, pour into a flask. Do not strain/filter.
Cover the flask with sanitized foil and shake to aerate.
Sanitize the exterior of the yeast package and pour the liquid into the flask.
Swirl gently to incorporate the yeast.
Replace foil and place the flask at room temp, out of direct sunlight.

Depending on the yeast in the pack, total propagation time should be 24-48hours.

It is possible to chill the starter overnight in the fridge to settle all the yeast.

The starter "beer" can be poured off so only the yeast slurry will be pitched.

Last Updated and Sharing

311

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Brews

Public: Yup, Shared
Last Updated: 2021-06-16 21:37 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

Other Brewers Who Brewed This Recipe:

mgrlouis

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