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My Saison Way

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.51 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BenMan
Calories: 189 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)

Created: Monday December 29th 2025

Original Gravity:

1.058

Final Gravity:

1.008

ABV (standard):

6.5%

IBU (tinseth):

28.4

SRM (daniels):

9.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Briess - Pilsen Malt 2-Row4 lb Pilsen Malt 2-Row	37	1.2	66.7%
0.50 lb	American - Wheat0.5 lb Wheat	38	1.8	8.3%
0.50 lb	Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition)	46	0	8.3%
0.50 lb	American - Vienna0.5 lb Vienna	35	4	8.3%
0.50 lb	Weyermann - Spelt Malt0.5 lb Spelt Malt	36.6	5	8.3%
6 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.20 oz	Magnum0.2 oz Magnum Hops	Pellet	15	Boil	60 min	19.53	16.7%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	15 min	8.88	41.7%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	0 min		41.7%
1.20 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.20 oz	Magnum (Pellet)	19.53	16.7%
1 oz	Styrian Goldings (Pellet)	8.88	83.4%
1.20 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16.8 gal	Infusion	--	144 °F	15 min
	Infusion	--	150 °F	55 min
	Infusion	--	168 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
1 ml	Lactic acid	Water Agt	Mash	1 hr.
2.50 g	Irish Moss	Fining	Boil	10 min.
1.30 g	Wyeast - Beer Nutrient	Other	Boil	10 min.

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (custom):	82%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 122 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.3 oz Temp: 68 °F CO₂ Level: 2.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
55	5	0	45	135	100
Mash Chemistry and Brewing Water Calculator

Notes

cool to 66-68F and pitch yeast
allow up to 80F at fermentation (should not go over 82F)
when gravity stabilize, keep 2 days and cold crash to 35F
package and carbonate to 2.75 co2

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-01-19 17:19 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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