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Saison St Germaine

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.81 gallons
Post Boil Size: 11.13 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt Henry
Hop Utilization: 99%
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Wednesday March 30th 2022

Original Gravity:

1.055

Final Gravity:

1.010

ABV (standard):

5.9%

IBU (tinseth):

34.5

SRM (morey):

5.3

Mash pH

5.7

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 %
10 lb	Dingemans - Belgian Pilsner Malt10 lb Belgian Pilsner Malt	37	1.6	43.5%
10 lb	German - Wheat Malt10 lb Wheat Malt	37	2	43.5%
1 lb	Aromatic Malt1 lb Aromatic Malt	35	20	4.3%
1 lb	Belgian - Caramel Pils1 lb Caramel Pils	34	8	4.3%
1 lb	Soft Candi Sugar - Blond1 lb Soft Candi Sugar - Blond - (late boil kettle addition)	38	5	4.3%
23 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Styrian Goldings3 oz Styrian Goldings Hops	Pellet	4.6	Boil	60 min	24.75	42.9%
2 oz	Tettnanger2 oz Tettnanger Hops	Pellet	4.5	Boil	20 min	9.77	28.6%
2 oz	Styrian Goldings2 oz Styrian Goldings Hops	Pellet	4.6	Boil	0 min		28.6%
7 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
5 oz	Styrian Goldings (Pellet)	24.75	71.5%
2 oz	Tettnanger (Pellet)	9.77	28.6%
7 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7 gal	Infusion	140 °F	140 °F	30 min
2 gal	Infusion	152 °F	152 °F	30 min
	Infusion	168 °F	168 °F	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
8 oz	St Germaine Liquor		Flavor	Kegging	0 min.
4 oz	toasted oak chips		Flavor	Kegging	0 min.

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 424 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.09 psi Temp: 38 °F CO₂ Level: 2.2 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Add Candi sugar last 5 mins of boil
oxygenate wort on way to fermenter
chill to 63F prior to pitching yeast
maintain 65F ferment temp for first three days
let temp rise on its own after 1st 3 days - ok to reach mid 80's
soak oak cubes in st germaine while fermenting and add to keg prior to conditioning
condition at room temp in kegs for 2 weeks prior to carbonating

Last Updated and Sharing

457

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Brews

Public: Yup, Shared
Last Updated: 2022-03-30 12:14 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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Saison St Germaine

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