Saison Beer Recipe | BIAB Saison by Brewer #367612 | Brewer's Friend
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Saison

170 calories 18.4 g 330 ml
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16.27 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Saturday December 24th 2022
1.055
1.015
5.3%
14.5
3.4
5.3
7.17
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.84 kg Weyermann - Barke Pilsner Malt1.84159 kg Barke Pilsner Malt 3.10 € / kg
5.71 €
37.03 1.75 70%
0.28 kg Weyermann - Pale Rye0.281499 kg Pale Rye 2.75 € / kg
0.77 €
37 3.2 10.7%
0.27 kg Dingemans - Château Wheat Blanc0.271793 kg Château Wheat Blanc 2.15 € / kg
0.58 €
38 1.8 10.7%
0.10 kg Belgian Candi Sugar - Clear/Blond (0L)0.104326 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 5%
0.10 kg Weyermann - Carapils0.101242 kg Carapils 34.5 2.1 3.6%
2.60 kg / 7.07 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Hallertau Blanc18 g Hallertau Blanc Hops Pellet 10 Boil 10 min 14.52 16.7%
36 g Nelson Sauvin36 g Nelson Sauvin Hops Pellet 12.5 Boil 0 min 33.3%
54 g Nelson Sauvin54 g Nelson Sauvin Hops Pellet 12.5 Hop Stand at 68 °C 60 min 50%
108 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Infusion 68 °C 66 °C 60 min
6.5 L Sparge 70 °C 100 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
4.81 g Coriander Seed Spice Boil 5 min.
4.81 g orange peel Flavor Boil 5 min.
2.50 g Nutrisal 0.04 € / g
0.11 €
Other Boil 15 min.
1.40 g Gypsum Water Agt Mash 1 hr.
4.29 ml Lactic acid Water Agt Mash 1 hr.
0.11 €
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
40 Milliliters
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 122 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 107.4 g       Temp: 20 °C       CO2 Level: 3.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

ferment at 21 C and let it free-rise to 28C. Keep an eye on the FG. Hold past the "Saison stall" if necessary

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  • Public: Yup, Shared
  • Last Updated: 2022-12-24 13:52 UTC
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