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[65] Saisons Abyss 2

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23.25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 58% (brew house)
Source: David Russell
Calories: 7370 calories (Per 17L)
Carbs: 458 g (Per 17L)

Created: Friday December 26th 2025

Original Gravity:

1.048

Final Gravity:

1.003

ABV (standard):

5.9%

IBU (tinseth):

40.3

SRM (morey):

4.8

Mash pH

6.0

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.80 kg	Dingemans - Pilsen3.8 kg Pilsen	36.8	1.7	83.9%
0.50 kg	Crisp Malting - Pale Wheat Malt0.5 kg Pale Wheat Malt	38.7	2	11%
0.13 kg	Crisp Malting - Dark Munich0.13 kg Dark Munich	36.3	19	2.9%
0.10 kg	Crisp Malting - Caramalt0.1 kg Caramalt	37	12	2.2%
4.53 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Challenger20 g Challenger Hops	Pellet	8.5	Boil at 100 °C	60 min	28.01	40%
30 g	East Kent Goldings30 g East Kent Goldings Hops	Pellet	5	Boil at 100 °C	15 min	12.26	60%
50 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Challenger (Pellet) 20 g Challenger (Pellet) Hops	28.01	40%
30 g	East Kent Goldings (Pellet) 30 g East Kent Goldings (Pellet) Hops	12.26	60%
50 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	65 °C	60 min

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (custom):	91%	Flocculation:	Low
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 71 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 – 1/2 - leave for 20 mins in water Both – Lactic Acid 10ml each Both – Lactic Acid 10ml each
Mash Chemistry and Brewing Water Calculator

Notes

BREWGR NOTES

Rate: 0/10

DETAILS

84% Pils
11% Pale wheat (Dry biscuity, Head retention)
3% Munich (Rich, Beady, Malty)
2% Caramalt (Slight sweet, honey.Body, Head retention)

20g Challenger - 60mins
30g East Kent - 15mins
Total Hops - 50g

MASH: 65ºC

YEAST: Wyeast 3711 French Saison
91% Attenuated

OG: 1048 FG: 1004 - ABV: 5.5%

WATER: Calcium Chloride (Salt), Calcium Sulphate, Lactic acid.

NOTES:
_Malt Miller recipe.
_No fermenter thermometer as threw it away because I'd bought the RAPT pill. (Now sent back) Bad move.
_Very high attenuation.

NEXT TIME:

Recipe Photos

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Public: Yup, Shared
Last Updated: 2026-01-06 15:36 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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