Fruited Saison Beer Recipe | All Grain Saison | Brewer's Friend
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Fruited Saison

181 calories 12.3 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Cupcake
Hop Utilization: 99%
Calories: 181 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Tuesday July 26th 2022
1.056
1.005
6.7%
24.9
5.5
5.3
38.06
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 72.7%
1 lb Weyermann - Munich Type I1 lb Munich Type I 2.00 / lb
2.00
38 6 9.1%
1 lb American - White Wheat1 lb White Wheat 2.09 / lb
2.09
40 2.8 9.1%
0.50 lb Flaked Oats0.5 lb Flaked Oats 0.10 / lb
0.05
33 2.2 4.5%
0.50 lb Honey Malt0.5 lb Honey Malt 2.99 / oz
23.92
37 25 4.5%
11 lbs / 28.06
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g triumph23 g triumph Hops Pellet 9.1 Boil 60 min 24.92 100%
23 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 164 °F 152 °F 60 min
3.75 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Saisonstein’s Monster OYL-500
Amount:
1 Each
Cost:
10.00 / each
10.00
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 144 B cells required
10.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.88 psi       Temp: 37 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 14 40 140 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Pils for graininess. Munich and honey for some caramel malt flavors, and some wheat and oats for extra body and flavor.

Shooting for ~25 IBU's

OYL-500 is a hybrid of the Dupont and Thiriez strain, and should provide a lot of fruity esters along with the peppery phenols. I plan on fermenting this at around 72-75F, and raising the temp near final gravity to ensure full attenuation.

Water profile has a higher sulfite to chloride ratio to emphasize the dryness, and hops, but still a rather low total ion count.

Adding 2 frozen fruit juice concentrate after main fermentation has finished. Haven't decided what flavor probably POG.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2022-07-28 19:45 UTC
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