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[39] Nelson Saison

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Russell
Calories: 8815 calories (Per 17L)
Carbs: 596.5 g (Per 17L)

Created: Monday December 22nd 2025

Farmhouse Pacífico Ale #2

by El Sabana Brewery

OG: 1.061 FG: 1.006 ABV: 7.3% IBU: 46

Original Gravity:

1.057

Final Gravity:

1.005

ABV (standard):

6.9%

IBU (tinseth):

41.1

SRM (morey):

5.5

Mash pH

5.9

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 kg	Crisp Malting - Finest Maris Otter1 kg Finest Maris Otter	36.8	2.4	24.1%
1 kg	Weyermann - Vienna Malt1 kg Vienna Malt	37	3.5	24.1%
1 kg	Weyermann - Munich Type I1 kg Munich Type I	38	6	24.1%
1 kg	Weyermann - Extra Pale Premium Pilsner Malt1 kg Extra Pale Premium Pilsner Malt	38	1.5	24.1%
0.15 kg	Torrified Wheat0.15 kg Torrified Wheat	36	2	3.6%
4.15 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Nelson Sauvin15 g Nelson Sauvin Hops	Pellet	12.5	Boil at 100 °C	15 min	14.64	7.5%
20 g	Nelson Sauvin20 g Nelson Sauvin Hops	Pellet	12.5	Boil at 100 °C	5 min	7.84	10%
65 g	Nelson Sauvin65 g Nelson Sauvin Hops	Pellet	12.5	Hop Stand at 100 °C	0 min	18.64	32.5%
100 g	Nelson Sauvin100 g Nelson Sauvin Hops	Pellet	12.5	Dry Hop at 19 °C	4 days		50%
200 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
200 g	Nelson Sauvin (Pellet) 200 g Nelson Sauvin (Pellet) Hops		41.12	100%
200 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			--	66 °C	60 min

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) 84 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Friars Mews, Lewes, Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Both – Camden tablet – 1/4 Both – Lactic Acid – Mash 11ml, Sparge 10.4ml Mash – Calcium Chloride flakes – 1.4 Mash – Calcium Sulphate – 1.4g
Mash Chemistry and Brewing Water Calculator

Notes

BREWGR NOTES

Rate: 6/10
Malt Miller Kit

ABV: 7.6%
IBU: 20
Yeast: Lallemand Belle Saison
Attenuation: High 95%
My attenuation: 93%
Aroma: Nelson: Pepper. Clove. Acid. Alcohol.
Aroma: Northern: Unique woody, minty.
Do differently: Less ABV.

Recipe: OG: 1059 FG: 1006 ABV: 7%
Achieved: OG: 1062 FG: 1004 ABV: 7.6%

Notes:

Elusive Brewing. The finished beer is typically dry and the combination of the hop profile and yeast esters bring a fruity quality. A combination of Maris Otter and Pilsner malt provide the base but Vienna and Munich also feature heavily to help balance the dryness of the high attenuation.
Alcohol way too high, too strong taste. And the yeast has alcohol as a flavour too.

Do again: Never say no. Dry hopping nightmare. Hops were big but not my thing. Yeast high attenuation meant very dry. Not my fave Saison. BUT it grew on me and…Brew Club really liked it…

Recipe Photos

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Public: Yup, Shared
Last Updated: 2025-12-22 14:58 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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