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Mark's Saison

Method: Partial Mash
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Homebrewers Association
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)

Created: Monday June 20th 2022

Original Gravity:

1.047

Final Gravity:

1.009

ABV (standard):

4.9%

IBU (tinseth):

28.6

SRM (morey):

5.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	American - Pilsner7 lb Pilsner	37	1.8	70%
2 lb	Munich Malt2 lb Munich Malt	36.8	7.87	20%
8 oz	Dingemans - Biscuit8 oz Biscuit	34.5	22	5%
8 oz	Flaked Oats8 oz Flaked Oats	33	2.2	5%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Styrian Goldings1.5 oz Styrian Goldings Hops	Pellet	5.5	First Wort	60 min	22.8	60%
0.50 oz	Charles Faram - Celeia0.5 oz Celeia Hops	Pellet	3.5	Boil	60 min	4.4	20%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	5 min	1.38	20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Styrian Goldings (Pellet)	24.18	80%
0.50 oz	Charles Faram - Celeia (Pellet)	4.4	20%
2.50 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Yeast Nutrient		Other	Boil	10 min.
1 each	Whirlfloc tablet		Fining	Boil	10 min.

Yeast

Wyeast - Belgian Saison 3724

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

Omega Yeast Labs - Saisonstein’s Monster OYL-500

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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
WATER Ca 34 ppm, Mg 9 ppm, Na 28 ppm, SO4 72 ppm, Cl 49 ppm
Mash Chemistry and Brewing Water Calculator

Notes

Target a mash pH of 5.3. Mash in at 133°F (56°C), hold 20 minutes, and then raise mash to 147°F (64°C) and hold 60 minutes. Mash out at 168°F (76°C) and hold 10 minutes. Lauter, then boil for 75 minutes, adding hops, Fermax, and Whirlfloc as indicated.

Chill to 78°F (26°C) and pitch starter of Wyeast 3724. Raise temperature to 94°F (34°C) over 5 days and hold at 94°F (34°C) for 3 days. On day 9, cool to 72°F (22°C) and pitch starter of Saisonstein on day 10. By day 17, gravity should settle at 1.006. Cool by 9°F (5°C) per day to 36°F (2°C). Force carbonate to 2.5 vol. (5 g/L) CO2.

Last Updated and Sharing

974

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Brews

Public: Yup, Shared
Last Updated: 2022-06-20 23:20 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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