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Summer Saison

Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 26 gallons (fermentor volume)
Pre Boil Size: 28.37 gallons
Post Boil Size: 26.29 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Matt
Rating:

4.00 (1 Review)

Calories: 164 calories (Per 12oz)
Carbs: 10.8 g (Per 12oz)

Created: Thursday June 12th 2025

Original Gravity:

1.051

Final Gravity:

1.004

ABV (standard):

6.1%

IBU (tinseth):

23.3

SRM (morey):

2.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
38 lb	Weyermann - Pilsner38 lb Pilsner	$ 0.00 / lb $ 0.00	36	1.5	84.4%
5 lb	Weyermann - Pale Wheat5 lb Pale Wheat	$ 0.00 / lb $ 0.00	36	2	11.1%
2 lb	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	$ 0.00 / lb $ 0.00	38	0	4.4%
45 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
48 g	Magnum48 g Magnum Hops	$ 0.00 / oz $ 0.00	Pellet	13.3	Boil	60 min	17.35	22%
3 oz	BSG - German Hallertau Mittelfrüh3 oz German Hallertau Mittelfrüh Hops	$ 0.00 / oz $ 0.00	Pellet	2.7	Boil	10 min	2.26	39%
3 oz	LD Carlson - Loral3 oz LD Carlson - Loral Hops	$ 0.00 / oz $ 0.00	Pellet	11.5	Whirlpool at 180 °F	30 min	3.68	39%
7.69 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
48 g	Magnum (Pellet) 48 g Magnum (Pellet) Hops	$ 0.00 / oz $ 0.00	17.35	22%
3 oz	BSG - German Hallertau Mittelfrüh (Pellet)	$ 0.00 / oz $ 0.00	2.26	39%
3 oz	LD Carlson - Loral (Pellet)	$ 0.00 / oz $ 0.00	3.68	39%
7.69 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
17 gal	Protein	Strike	125 °F	125 °F	10 min
	Sach Rest	Temperature	125 °F	152 °F	60 min
	Mash out	Temperature	152 °F	168 °F	2 min
12 gal	Sparge	Sparge	168 °F	168 °F	30 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
8 g	Calcium Chloride (anhydrous)	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
5 g	Epsom Salt (MgSO4)	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
8 g	Gypsum	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
3 g	Table Salt	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
1 tbsp	Whirlfloc	$ 0.00 / oz $ 0.00	Water Agt	Boil	10 min.
1 tbsp	Yeast Nutrient	$ 0.00 / oz $ 0.00	Other	Boil	10 min.
15 ml	Phosphoric acid	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - Belgian Saison Ale Yeast BE-134

Amount:	5 Each	Cost:	$ 0.00 / each $ 0.00
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	64 - 82 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 435 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °F CO₂ Level: 3.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	10	6	125	125	25
Mash Chemistry and Brewing Water Calculator

Notes

Batch 1: Going to ferment at ambient temps in our brewhouse, which at this time of year in Houston should be +/- 5f from 78f for daily fluctuations.

Update post fermentation...temps got up to the upper 80s, likely 90's. It fermented in 2 days to FG. Not sure where this is going to end up, but crashed the beer after day 2. Upon tasting/aroma nothing seems amiss. Get a better read with a colder sample.

Batch 2: Same approach as Batch 1 but it will be cooler in the brew house.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-11-13 20:24 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

Discussion about this recipe:

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Sully574 • 07/05/2025 at 05:01pm

4 of 5

This beer was brewed at New Magnolia Brewing in Houston, TX on our 1 BBL pilot unit. This beer was a bit of an experimental brew. I decided to let the yeast go crazy at ambient temps (Daytime highs were in the 90s F). We have a rolling 1 BBL fermenter that after knockout, I just left in the brew house. Temp in the FV got up to 90 plus. It hit FG in 2 days. I crashed it and then kegged it out on day 3 and put it on CO2, That beer went from grain to glass in 4 days. It turned out really well. The yeast did go crazy and gave off a ton clove, bannana, and bubble gum aromas and matched on the palate. There was also a bit of spice. Hops gave off subtle floral and earthy flavors. It ended up a few points past FG with a final ABV of 6.6%. The alcohol is well hidden making this a beer a bit deceiving as it is very easy drinking. Somewhere into your 3rd pint you might be wondering what the hell just hit me. I would never do this on a 15 BBL batch but the experiment turned out well. If you like the flavor and aroma profile noted above, you will love this beer. I rate this as a 4.25.

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