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David Allen'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: 1.108 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)

Created: Monday June 20th 2022

Original Gravity:

1.059

Final Gravity:

1.009

ABV (standard):

6.6%

IBU (tinseth):

17.9

SRM (morey):

4.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.25 lb	American - Pilsner10.25 lb Pilsner	37	1.8	82%
1.50 lb	Castle Malting - Château Pale Ale1.5 lb Château Pale Ale	38	3.4	12%
0.50 lb	Canada Malting - WHITE WHEAT MALT0.5 lb WHITE WHEAT MALT	38.1	3.5	4%
0.25 lb	American - Pale 6-Row0.25 lb Pale 6-Row	35	1.8	2%
12.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.65 oz	Aurora0.65 oz Aurora Hops	Pellet	8	Boil	45 min	9.77	24.5%
0.25 oz	Loral0.25 oz Loral Hops	Pellet	11.75	Boil	15 min	2.98	9.4%
0.50 oz	Charles Faram - Celeia0.5 oz Celeia Hops	Pellet	3.5	Boil	5 min	0.71	18.9%
1 oz	Charles Faram - Celeia1 oz Celeia Hops	Pellet	3.5	Whirlpool	0 min	2.38	37.7%
0.25 oz	Loral0.25 oz Loral Hops	Pellet	11.75	Whirlpool	0 min	2	9.4%
2.65 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.65 oz	Aurora (Pellet)	9.77	24.5%
0.50 oz	Loral (Pellet)	4.98	18.8%
1.50 oz	Charles Faram - Celeia (Pellet)	3.09	56.6%
2.65 oz / $ 0.00

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) 106 B cells required

The Yeast Bay - Saison Blend II

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	68 - 80 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

https://www.homebrewersassociation.org/homebrew-recipe/david-allens-saison/

Directions:
Single Infusion Mash at 148 °F. Pitch at 68 °F and hold fermentation at 70 °F until completion. I generally re-ferment in cork/cage Belgian bottles which will safely hold the carbonation level. Boil a pint of water with 6 oz of dextrose for 10 minutes; let cool. Blend with your beer and add 6 tbsp of yeast slurry harvested from the batch. Again, you want bottles that can hold the pressure. Otherwise, force carbonate to 3.5 volumes

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-06-20 23:27 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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