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Saison sojourn

Method: Extract
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)

Created: Saturday December 27th 2025

Original Gravity:

1.063

Final Gravity:

1.014

ABV (standard):

6.5%

IBU (tinseth):

18.9

SRM (morey):

6.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Dry Malt Extract - Light5 lb Dry Malt Extract - Light	42	4	63.3%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	42	0.5	12.7%
1.40 lb	Honey1.4 lb Honey	35	2	17.7%
7.40 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	Cost	PPG	°L	Bill %
0.50 lb	German - CaraMunich I0.5 lb CaraMunich I		34	39	6.3%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops	Pellet	2	Boil	60 min	7.14	44.4%
1 oz	Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops	Pellet	2	Boil	15 min	3.54	44.4%
0.25 oz	Amarillo0.25 oz Amarillo Hops	Leaf/Whole	10	Boil	63 min	8.2	11.1%
2.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hallertau Tradition (Germany) (Pellet)	10.68	88.8%
0.25 oz	Amarillo (Leaf/Whole)	8.2	11.1%
2.25 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 tbsp	Coriander Seed	Water Agt	Mash	10 min.
0.50 oz	Bitter Orange Peel	Flavor	Mash	10 min.
5 g	Star Anise	Water Agt	Mash	10 min.
1 tsp	Irish Moss	Fining	Mash	15 min.

Yeast

Fermentis - SafAle BE-256

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	64.4 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 102 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^-
0	0	0	0	0	0

Notes

Steep Caramunich 20 ' 155 deg water and sparge into water for boil.. Made a yeast starter 12 hours before brewing. Add dry malt w/ an immersion blender when water was about 165 degrees, and add corn sugar - 1st hops. Used Amarillo just to raise the IBU a little was what else I had on hand, the Hallertau had a very low alpha acid %. Staggered hops. Add spices + I moss as indicated. Star of Anise - added three of the "arms" to be conservative - just part of a full "star". Coriander seed crushed w/ Rolling pin. For honey - mixed in 100 degF water and added after wort after it cooled to 100 deg or lower. Add yeast starter when wort at 72 deg F.
Brewers Friend estimated an original SG of 1.063 - used my refractometer - 1.068 S.G

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-12-28 04:41 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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