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25B: Ant's Saison (Standard) v2

Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33.82 liters
Post Boil Size: 26.07 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Anthony
No Chill: 30 minute extended hop boil time
Hop Utilization: 95%
Calories: 399 calories (Per 750ml)
Carbs: 31.5 g (Per 750ml)

Created: Tuesday December 27th 2022

*Saisoon Buffoon F

by bexhill_bandit

OG: 1.050 FG: 1.009 ABV: 5.5% IBU: 31

Original Gravity:

1.058

Final Gravity:

1.008

ABV (standard):

6.5%

IBU (tinseth):

26.2

SRM (morey):

5.5

Mash pH

5.4

Cost R

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Weyermann - Pilsner4 kg Pilsner	36	1.5	66%
700 g	German - Vienna700 g Vienna	37	4	11.5%
600 g	Corn Sugar - Dextrose600 g Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	9.9%
500 g	Rye500 g Rye	38	3.5	8.2%
250 g	Castle Malting - Chateau Abbey Malt250 g Chateau Abbey Malt	35.8	17	4.1%
15 g	Weyermann - Carafa Special Type 1 15 g Carafa Special Type 1	29.9	340	0.2%
6,065 g / R 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Styrian Goldings25 g Styrian Goldings Hops	Pellet	5.5	Boil	20 min	13.22	38.5%
25 g	Styrian Goldings25 g Styrian Goldings Hops	Pellet	5.5	Boil	10 min	12.2	38.5%
15 g	Saphir15 g Saphir Hops	Pellet	4.25	Whirlpool at 80 °C	20 min	0.79	23.1%
65 g / R 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Styrian Goldings (Pellet) 50 g Styrian Goldings (Pellet) Hops	25.42	77%
15 g	Saphir (Pellet) 15 g Saphir (Pellet) Hops	0.79	23.1%
65 g / R 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
34 L	Ferulic Acid Rest	Temperature	23 °C	45 °C	15 min
	Beta	Infusion	45 °C	62 °C	40 min
	Alpha	Temperature	62 °C	70 °C	40 min
	Mashout	Temperature	70 °C	78 °C	10 min

Other Ingredients

Amount	Name	Type	Use	Time
10 ml	Alphamalase Enzyme	Water Agt	Mash	80 min.
3 g	Epsom Salt	Water Agt	Mash	1 hr.
8 g	Gypsum	Water Agt	Mash	1 hr.
2 ml	Lactic acid	Water Agt	Mash	0 min.
1 each	Campden Tablets	Water Agt	Mash	0 min.
1 each	Whirlfloc	Water Agt	Boil	15 min.
10 g	Yeast Nutrient	Other	Boil	15 min.

Yeast

Lallemand - Belle Saison

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	15 - 35 °C	Starter:	Yes
Fermentation Temp:	22 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 178 B cells required

R 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.28 bar Temp: 18 °C CO₂ Level: 3 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
54.8	8.7	20	31	179.6	0.1
Mash Chemistry and Brewing Water Calculator

Notes

Version 1 was good, but I felt it lacked a touch of caramel, which I added (Cara malt) in version 2. Also felt the H-Blanc didn't quite suit the style so I substituted it.

Hops: Saaz, EKG, Styrian Golding, Hallertauer, Tettanger, Fuggle, Mandarina, Strisslspalter, Tradition

https://www.beer-analytics.com/styles/strong-belgian-ale/saison/

Yeasts: 90%+ attenuation

Safale BE-134 (BE-134/T58 Blend), M29, 3711, Voss Kveik (co-pitch), Belle-Saison

Pitch 18-22 (50%) then let it free rise up to finish.

Water Profile (Dry and Crisp)
1.5 - 3 Sulfate to chloride ratio

Last Updated and Sharing

510

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Brews

Public: Yup, Shared
Last Updated: 2025-08-06 13:44 UTC

System Default

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 R	Cost %
Fermentables	R
Steeping Grains (Extract Only)	R
Hops	R
Yeast	R
Other	R
Cost Per Barrel	R 0.00
Cost Per Pint	R 0.00
Total Cost	R 0.00

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