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2022 IHBD Saison recipe

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

Saison

by Beardbrew

OG: 1.054 FG: 1.004 ABV: 6.5% IBU: 26

Original Gravity:

1.055

Final Gravity:

1.005

ABV (standard):

6.6%

IBU (tinseth):

31.5

SRM (daniels):

9.3

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Magnum (Pellet) 15 g Magnum (Pellet) Hops	22.2	17.6%
35 g	Hallertau Mittelfruh (Pellet)	5.38	41.2%
35 g	Tettnanger (Pellet) 35 g Tettnanger (Pellet) Hops	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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-05-13 03:33 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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