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Table Saison Rev A

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zymurgy Jan 2021
Rating:

5.00 (1 Review)

Calories: 130 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)

Created: Sunday July 11th 2021

Original Gravity:

1.040

Final Gravity:

1.008

ABV (standard):

4.2%

IBU (tinseth):

35.5

SRM (morey):

3.8

Mash pH

n/a

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Weyermann - Floor-Malted Bohemian Pilsner3 lb Floor-Malted Bohemian Pilsner	36.3	1.9	64.1%
1.08 lb	Weyermann - Rye Malt1.08 lb Rye Malt	36	3.7	23.1%
0.60 lb	Mecca Grade - Wickiup (Hard Red Spring Wheat)0.6 lb Wickiup (Hard Red Spring Wheat)	37	3.3	12.8%
4.68 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15.30 g	East Kent Goldings15.3 g East Kent Goldings Hops	Pellet	5	Boil	60 min	18.76	32.9%
15.30 g	Styrian Goldings15.3 g Styrian Goldings Hops	Pellet	5.5	Boil	30 min	15.86	32.9%
7.95 g	East Kent Goldings7.95 g East Kent Goldings Hops	Pellet	5	Boil	1 min	0.42	17.1%
7.95 g	Styrian Goldings7.95 g Styrian Goldings Hops	Pellet	5.5	Boil	1 min	0.46	17.1%
46.50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
23.25 g	East Kent Goldings (Pellet)	19.18	50%
23.25 g	Styrian Goldings (Pellet) 23.25 g Styrian Goldings (Pellet) Hops	16.32	50%
46.50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.2 qt	BIAB	Batch Sparge	163 °F	153 °F	60 min

Yeast

Wyeast - French Saison 3711

Amount:	0.50 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 40 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 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
Start with distilled water, Add: 1 gm baking soda, .25 tsp 2 gm gypsum, .5 tsp .5 g calcium chloride' .15 tsp,
Mash Chemistry and Brewing Water Calculator

Notes

favorite yeast is White Labs 566 Belgian saison II, but 3711 is acceptable

Last Updated and Sharing

340

Views

Brews

Public: Yup, Shared
Last Updated: 2022-03-22 19:47 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

Discussion about this recipe:

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gary Hunt • 03/16/2022 at 08:06pm

5 of 5

Great flavor for a session Saison. The rye and the 566 yeast give it a great flavor.
I am brewing this again for sure.

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Table Saison Rev A

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