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Saison

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.13 gallons
Post Boil Size: 2.56 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 96%
Calories: 231 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Saturday February 24th 2024

Original Gravity:

1.070

Final Gravity:

1.014

ABV (standard):

7.5%

IBU (tinseth):

32.9

SRM (morey):

4.6

Mash pH

5.4

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.60 lb	American - Pilsner4.6 lb Pilsner	37	1.8	66.7%
1.38 lb	German - Wheat Malt1.38 lb Wheat Malt	37	2	20%
0.46 lb	German - Vienna0.46 lb Vienna	37	4	6.7%
0.46 lb	Cane Sugar0.46 lb Cane Sugar	46	0	6.7%
6.90 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Styrian Goldings0.75 oz Styrian Goldings Hops	Pellet	5.5	Boil	60 min	28.12	42.9%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	5 min	4.76	57.1%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Styrian Goldings (Pellet)	28.12	42.9%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	4.76	57.1%
1.75 oz / $ 0.00

Mash Guidelines

Type	Start Temp	Target Temp	Time
Infusion	--	120 °F	20 min
Infusion	--	150 °F	60 min
Infusion	--	168 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
1.30 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
2.89 ml	Lactic acid	Water Agt	Mash	1 hr.
0.50 each	Campden Tablets	Water Agt	Mash	--

Yeast

Wyeast - Farmhouse Ale 3726

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Variable
Optimum Temp:	70 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 121 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 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

Based on Drew Beechum's Saison Ete: https://www.maltosefalcons.com/blogs/brewing-techniques-tips/a-guide-to-saisons-and-saison-yeasts

Ferment with WY 3726.
Other good options are WY3724 and WLP565

Fermentation notes: Many saison strains are ostensible backpressure sensitive. Therefore, open ferment (just with sanitized foil over top of fermenter) until airlock activity slows.

Pitch yeast at 65 F, and maintain temperature for 3 days. Then ramp up to ~80 degrees.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-06-05 00:11 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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Saison

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