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Belgian Saisan 3

204 calories 14.1 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 9.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel Langmaid
Calories: 204 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created Friday December 19th 2014
Amount Fermentable Cost PPG °L Bill %
10.25 lb Belgian - Pilsner10.25 lb Pilsner 37 1.6 81.2%
0.50 lb Belgian - Munich0.5 lb Munich 38 6 4%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 4%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4%
10 oz Corn Sugar - Dextrose10 oz Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 5%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2%
12.62 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Hallertau Mittelfruh3.5 oz Hallertau Mittelfruh Hops Pellet 3.1 Boil 60 min 40.74 58.3%
2 oz Saaz2 oz Saaz Hops Leaf/Whole 4.2 Boil 0 min 33.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.1 Boil 0 min 8.3%
6 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
19 qt Infusion 148 °F 75 min
26 qt Fly Sparge 168 °F --
Starting Mash Thickness: 1.6 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Other Boil 10 min.
0.50 tsp yeast nutrient Other Boil 10 min.
White Labs - Belgian Saison II Yeast WLP566
1 Each
Attenuation (custom):
Optimum Temp:
68 - 78 °F
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 336 B cells required
French Saison
1 Each
Attenuation (avg):
Optimum Temp:
0 - 0 °F
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 336 B cells required
0.00 Yeast Pitch Rate and Starter Calculator

Brewed 1/5/15. Strike water was 167F and it brought it to 152F. I cooled it down to 148 by recirculating 2gal and stirring. PH was 5.1 which was lower than expected. Probably shouldn't have put as much acid malt in there. Sparged to about 9 and maybe a pint, decided to let it be a bit short due to a thick yeast slurry. Also, the spareg water ran out so maybe a bit more next time. Brix of runnings never dropped below 3. Runnings into the kettle were 10.43 which puts it at about 90% efficiency. Probably due to the excess sparging. Had a very vigorous boil which I kicked up in the last 20min. I collected about 5.5ish gal. The efficiency was up this time maybe due to the corn sugar. Brew is sitting at 68F. After a couple hours it had cooled down to 66F. I decided to heat it up a little but accidentally got it up to 70/71F for probably an hour. I cooled it back down to 66-68F. It was probably warm for about an hour, however, yeast activity had already started. 1/6/15 morning it had crept to 68F and I cooled it down to 66F. By evening time it had heated up to 68F so I cooled it down to about 65F. By morning it was sitting at 66F and by evening it had risen up to about 68F. 1/8 morning it was sitting at 68F still, I put it on a heater and by evening it was about 70/72F. 1/9 I raised it up more degrees in the morning to 72F (hard to tell with the therm stickers where is specifically is as they are messed up a bit). 1/10 I heated it up in the morning to 74F. 1/11 heated it up to 75/76F. 1/12 and 1/13 I heated it up a bit more and it's not sitting at 78F. It appears that it is still fermenting a little bit. Gravity reading on 1/18 put it at about 1.006 or 1.008, hard to tell. Fermentation might have kicked back up in the evening but I am considering whether to pitch the french saison. 1/19 decided to take gravity reading and chill it down to 60F which pit it at 1.010 (84% attenuation). Decided to cool it down a little and pitch the french saison (about 250 billion cells) at about 75F. 1/27 took a gravity reading which put it at 1.006, took it out of the swamp also. 2/1/15 biofined with 2tbs. 2/3/15 kegged half and bottled conditioned half. The bottles were carbonated to about 2.85 volumes. I wanted to do a bit less than that but I only got about 2.33gal from the keg vs the 2.5 I was expecting. Might be nice to do a bottle conditioned vs keg conditioned comparison. Bottle code BS2.

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  • Last Updated: 2015-02-04 06:45 UTC
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