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Saison '26

Name: Saison '26
Prep time: 75 min
Cook time: 115 min
Total time: 190 min
Yield: 6.2 gallons
Cuisine: Homebrewing
Ingredients: 8 lb Pale Ale; 2 lb Vienna Malt; 1.5 lb Barke Munich Malt; 1.5 lb Cane Sugar; 13 oz Floor-Malted Bohemian Wheat; 3 oz Caramunich Type 3; 1.5 lb Dry Malt Extract - Light; 0.9 oz Hallertau Blanc Hops; 1.1 oz Hallertau Blanc Hops

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Method: All Grain
Style: Saison
Boil Time: 115 min
Batch Size: 6.2 gallons (ending kettle volume)
Pre Boil Size: 6.9 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 55% (ending kettle)
Source: Facciola Brewing
Calories: 205 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)

Created: Sunday June 14th 2026

Spring Citrus Citra Saison

by Maltose Falcons

OG: 1.062 FG: 1.012 ABV: 6.6% IBU: 26

Original Gravity:

1.063

Final Gravity:

1.008

ABV (standard):

7.2%

IBU (rager):

32.5

SRM (morey):

7.8

Mash pH

5.3

Cost $

n/a

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Fermenting Now

Target 70°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Dingemans - Pale Ale 8 lb Pale Ale	37.72	3.9	51.6%
2 lb	Weyermann - Vienna Malt2 lb Vienna Malt	37	3.5	12.9%
1.50 lb	Weyermann - Barke Munich Malt1.5 lb Barke Munich Malt	37	8	9.7%
1.50 lb	Cane Sugar1.5 lb Cane Sugar	46	0	9.7%
13 oz	German - Floor-Malted Bohemian Wheat13 oz Floor-Malted Bohemian Wheat	38	2	5.2%
3 oz	Weyermann - Caramunich Type 33 oz Caramunich Type 3	34	57	1.2%
1.50 lb	Dry Malt Extract - Light1.5 lb Dry Malt Extract - Light	42	4	9.7%
15.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.90 oz	Hallertau Blanc0.9 oz Hallertau Blanc Hops	Pellet	10	Boil	60 min	32.46	45%
1.10 oz	Hallertau Blanc1.1 oz Hallertau Blanc Hops	Pellet	10	Boil	0 min		55%
2 oz / $ 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal	strike 157 --> yield 2.8	Infusion	157 °F	146 °F	75 min
4 gal		Fly Sparge	--	168 °F	--
Starting Mash Thickness: 1.44 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
2.70 g	Wyeast - Beer Nutrient	Other	Boil	5 min.
1.50 tsp	Irish Moss	Fining	Boil	10 min.
5 g	Calcium Chloride (anhydrous)	Water Agt	Mash	75 min.
6 g	Gypsum	Water Agt	Mash	75 min.
2 ml	Lactic acid	Water Agt	Mash	75 min.

Yeast

White Labs - French Saison Ale Yeast WLP590

Amount:	1 Each	Cost:
Attenuation (custom):	83%	Flocculation:	Medium
Optimum Temp:	69 - 75 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 453 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	25	100	100	100
Mash Chemistry and Brewing Water Calculator

Notes

Ferment starting at 68 and ramp up to 80 by the end
2L starter = 356B

Last Updated and Sharing

242

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Brews

Public: Yup, Shared
Last Updated: 2026-06-21 20:21 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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Saison '26

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