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French Saison

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 16oz)
Carbs: 14.3 g (Per 16oz)

Created: Tuesday July 5th 2022

Original Gravity:

1.049

Final Gravity:

1.009

ABV (standard):

5.3%

IBU (tinseth):

31.5

SRM (morey):

3.5

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 72°F
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Carbs: {{ stats.carbs | number:1 }} g / 16oz

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10.50 lb	Briess - Brewers Malt 2-Row10.5 lb Brewers Malt 2-Row		37	1.8	100%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Yakima Valley Hops - Sabro0.5 oz Sabro Hops	Pellet	15.1	Boil	45 min	27.1	25%
0.25 oz	Mosaic0.25 oz Mosaic Hops	Pellet	12.5	Boil	10 min	4.43	12.5%
0.50 oz	Yakima Valley Hops - Sabro0.5 oz Sabro Hops	Pellet	15.1	Dry Hop	8 days		25%
0.75 oz	Mosaic0.75 oz Mosaic Hops	Pellet	12.5	Dry Hop	4 days		37.5%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Yakima Valley Hops - Sabro (Pellet)	27.1	50%
1 oz	Mosaic (Pellet)	4.43	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 gal		Infusion	--	150 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 tsp	Yeast Nutrient		Other	Boil	15 min.
1 tsp	Irish Moss		Fining	Boil	15 min.

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 190 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.82 psi Temp: 38 °F CO₂ Level: 2.65 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

Single infusion mash at 150° F (66° C).

Primary fermentation at 72° F (21° C) for 5 days.
Secondary fermentation at 67° F (19° C) for 5 to 7 days.

Add 0.5 oz. (14 g) HBC 438 pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days.
Add 0.75 oz. (21 g) Mosaic pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days.

Bottle after 16 days of fermentation, targeting 2.6 volumes (5.2 g/L) of CO2.

Bottle condition at room temperature.

Guide: https://www.homebrewersassociation.org/homebrew-recipe/bale-hard-dry-hopped-saison/

Last Updated and Sharing

220

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Brews

Public: Yup, Shared
Last Updated: 2022-07-05 22:37 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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French Saison

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