2022 IHBD Saison recipe Beer Recipe | All Grain Saison | Brewer's Friend
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2022 IHBD Saison recipe

165 calories 11.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Stretch
Hop Utilization: 93%
Calories: 165 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Friday May 6th 2022
1.055
1.005
6.6%
31.5
9.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 67.8%
1.25 kg American - Wheat1.25 kg Wheat 38 1.8 21.2%
0.50 kg Voyager Craft Malt - Munich Schooner0.5 kg Munich Schooner 36 8.63 8.5%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 2.5%
5.90 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 60 min 22.2 17.6%
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 4.3 Boil 10 min 5.38 41.2%
35 g Tettnanger35 g Tettnanger Hops Pellet 3.1 Boil 10 min 3.88 41.2%
85 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Temperature 65 °C 65 °C 60 min
mash out Temperature 65 °C 75 °C 10 min
16 L sparge Fly Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 3.45 L/kg
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
28 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
8g gypsum
2g cacl2


ph 5.35
Mash Chemistry and Brewing Water Calculator
 
Notes

If you don't have water salts, recipe will still be OK without the water additions.
The Mangrove Jacks French Saison gives a nice peppery spice character and attenuates well, Danstar Belle Saison also works fine, or use a liquid saison year (pick your own).
Suggest start fermentation at around 21C for a couple of days, then increase a couple of degrees per day up to say 28 or 30C.
Saison yeats reputedly perform better (don't stall) if you lit the pressure in the fementer - eg try covering top of fermenter with alfoil until fully attenuated, and then seal fermenter to finish conditioning. Typically might be active for a week, then condition for a 2nd week before packaging. Keg or bottle, style guide recommends up to 3.5 volumes of carb, but if bottling 2 coopers carb tabs per 750 bottle is fine.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2022-07-29 09:29 UTC
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