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Saison

Method: BIAB
Style: Saison
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)

Created: Saturday June 26th 2021

Original Gravity:

1.049

Final Gravity:

1.003

ABV (standard):

6.0%

IBU (tinseth):

29.6

SRM (morey):

14.9

Mash pH

6.0

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14.50 lb	US - Pale 2-Row14.5 lb Pale 2-Row	37	1.8	70.7%
3 lb	American - Rye3 lb Rye	38	3.5	14.6%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	9.8%
1 lb	Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition)	38	275	4.9%
20.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Northern Brewer0.5 oz Northern Brewer Hops	Pellet	7.8	Boil at 212 °F	60 min	7.47	12.5%
1.50 oz	Bravo1.5 oz Bravo Hops	Pellet	15.5	Boil at 212 °F	15 min	22.09	37.5%
1 oz	Bravo1 oz Bravo Hops	Pellet	15.5	Boil at 212 °F	0 min		25%
1 oz	Cascade1 oz Cascade Hops	Pellet	7	Boil at 212 °F	0 min		25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Northern Brewer (Pellet)	7.47	12.5%
2.50 oz	Bravo (Pellet) 2.4999999942814 oz Bravo (Pellet) Hops	22.09	62.5%
1 oz	Cascade (Pellet)		25%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 gal	BIAB	Infusion	155 °F	148 °F	60 min

Yeast

Lallemand - Belle Saison

Amount:	3 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	59 - 95 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 506 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.71 psi Temp: 35 °F CO₂ Level: 2.8 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

Step by step
Heat 13.9 qts. (13.1 L) of strike water to 162 °F (72 °C) and mix with grains. The mash should stabilize at about 149 °F (65 °C). Hold at this temperature for 60 minutes, then raise temperature to mash out at about 168 °F (76 °C), either by infusion of boiling water, decoction, or other means. Vorlauf until wort runs clear then begin the sparge process. Collect 7 gallons (26.5 L) and bring to a boil. Total boil time is 75 minutes, adding additions as indicated. After boil is complete, turn off the heat, add final hop addition, and give a long stir to create a whirlpool. Rest for 15 minutes.

Chill the wort to 75 °F (23 °C). There should be about 5.5 gallons (21 L) of wort in your fermenter. Add yeast and aerate wort if using liquid yeast. Place your fermenter in a warm place in the 80–90 °F (26–32 °C) range. Allow to ferment for four weeks, or until a stable gravity is reached. Bottle or keg after fermentation is complete, targeting a carbonation level of 2.8 v/v.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-08-26 23:21 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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