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Free Range Handlebar Streamer Saison_2.0

Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 32.27 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Source: #blackmonty
Hop Utilization: 98.2765%
Calories: 165 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
URL: https://beerandbrewing.com/make-your-best-saison/

Created: Thursday August 8th 2024

Saison de le Ryan

by Ryan Bacon

OG: 1.046 FG: 1.005 ABV: 5.4% IBU: 25

Birds Fly South Saison is Dead

by Wolf Pack Brewing

OG: 1.052 FG: 1.010 ABV: 5.5% IBU: 23

Basil Saison

OG: 1.058 FG: 1.001 ABV: 7.4% IBU: 26

Original Gravity:

1.055

Final Gravity:

1.005

ABV (standard):

6.6%

IBU (tinseth):

23.4

SRM (morey):

5.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3.80 kg	Viking - Pilsner Malt3.8 kg Pilsner Malt	$ 0.00 / kg $ 0.00	37	1.9	71.7%
0.35 kg	Viking - Vienna0.35 kg Vienna	$ 0.00 / kg $ 0.00	37	3.6	6.6%
0.35 kg	Viking - Wheat Malt0.35 kg Wheat Malt	$ 0.00 / kg $ 0.00	38	2.5	6.6%
0.25 kg	German - Carapils0.25 kg Carapils	$ 0.00 / kg $ 0.00	35	1.3	4.7%
0.25 kg	Dingemans - Biscuit0.25 kg Biscuit	$ 0.00 / kg $ 0.00	34.5	22	4.7%
0.30 kg	Belgian Candi Sugar - Clear/Blond (0L)	$ 0.00 / kg $ 0.00	38	0	5.7%
5.30 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	Styrian Goldings25 g Styrian Goldings Hops	$ 0.00 / g $ 0.00	Pellet	5.5	Boil	60 min	16.45	45.5%
10 g	Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops		Pellet	3.75	Boil	15 min	2.23	18.2%
20 g	Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops		Pellet	4	Boil	15 min	4.75	36.4%
55 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	Styrian Goldings (Pellet) 25 g Styrian Goldings (Pellet) Hops	$ 0.00 / g $ 0.00	16.45	45.5%
10 g	Hallertau Mittelfruh (Pellet)		2.23	18.2%
20 g	Hallertau Hersbrucker (Pellet)		4.75	36.4%
55 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.02 L		Strike	73 °C	67 °C	60 min
Starting Mash Thickness: 3.6 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Calcium Chloride (anhydrous)		Water Agt	Mash	1 hr.
4 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

Lallemand - Belle Saison

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	15 - 35 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 155.5 g Temp: 4 °C CO₂ Level: 3.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
105	5	6	150	150	33
Mash Chemistry and Brewing Water Calculator

Notes

Mashing at 152°F (67°C) is fine here. Many go lower—perhaps to 147–148°F (64°C)—but you should get outstanding attenuation from this yeast anyway. Add your syrup or sugar during lauter or sparge, stir to dissolve, and boil. For the fermentation you can let ’er rip up to 80°F (27°C) and hold steady there. Some like to go up to 90°F (32°C), but this can produce rough phenolics, while 80°F (27°C) is plenty to get a big burst of pepper, citrus esters, and more out of the yeast. Avoid big temperature swings, which can limit your attenuation and stall out your yeast. Go for high carbonation when packaging, up to 3 volumes of CO2. This should be spritzy and effervescent, increasing the perception of dryness.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-03-31 16:04 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 $	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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