Standard Saison Beer Recipe | All Grain Mixed-Fermentation Sour Beer | Brewer's Friend
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Standard Saison

200 calories 17.6 g 12 oz
Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 78% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Monday April 17th 2017
1.061
1.011
6.6%
16.2
4.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 78.2%
1.24 lb American - White Wheat1.24 lb White Wheat 40 2.8 9.7%
0.81 lb Flaked Oats0.81 lb Flaked Oats 33 2.2 6.3%
0.50 lb American - Munich - Light 10L0.495 lb Munich - Light 10L 33 10 3.9%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2%
12.79 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Strisselspalt1 oz Strisselspalt Hops Pellet 2 Boil 20 min 5.62 33.3%
1 oz Strisselspalt1 oz Strisselspalt Hops Pellet 2 Boil 15 min 5.3 33.3%
1 oz Strisselspalt1 oz Strisselspalt Hops Pellet 2 Boil 15 min 5.3 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 151 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
The Yeast Bay - Saison/Brettanomyces Blend
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med/Low
Optimum Temp:
70 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 340 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Notes

4.08 gallons strike volume
Temperature of strike water:
163.6 (F) -
got 1.064 as starting gravity


brew day was april 29

mash temp 151 - mash pH 4.9

check excell spread sheet
4 gallon sparge



Water Profile: 100% Reverse Osmosis Water w/ Gypsum 1.1grams/gallon Calcium Chloride at .85 grams/gallon

fermentation temp 72-80 one instance up to 86


2nd itietarion, same mash & sparge, hopped with warrior .5 oz, long boil 90 min, dry hopped with 1.5 oz of citra, 1oz of amarillo
got 1.069 as starting gravity, this was fuckin delicious, super hoppy, almost NEIPA with the soft mouth feel


only had 8.76 pounds of pilsner, mash temp was super low at 136, raised it up to 146, then 150. put 2oz of saaz for 40 minutes, centenial for 20 min, & then 1oz of citra, centenial & .5 of cascade
S.G. 1.062 on only 5 gallons though

4th interiation - 10/29/17, lactobacillus version, ibu of 4 from 2oz of Saaz at 5 minutes. very littel sour at bottling date of 12/20/17


5th interation 1/11/18, using cellador, lsot abbey, and sante yeast plus yeast bay, starting gravity 1.06, ibu of 26 - bottled 2/11/18

6th iteration 1/21/18, 9.8 pounds of pilsner, bittering to 22(hopefully) based on 5.0 alpha acid. Gonna add oxbow if it smells good. 1.064 sg, yeast bay, melange sour blend, oxbow dregs. bottled 3/23/18, dry hopped with mosaic

7th, forgot the flaked oats!!! fuck my life. O.G. at 1.058 forgot to add hops so i added much later oh well well seee. trying to lower the O.G. cause it can come out at little sweet at times. 6/11/18


tasting notes of starters- oxbow is amazing, lemon tart

mixed has a deeper funk, maybe a blend??? whaaaa???

8th - didnt forget anything. going to old school culture & the yeast bay basics 6/13/18 1.055 S.G.

7 & 8 fermenting hot due to temperaturee. Bottles 7/22/18
tasting at 11/6/18 tart, good fruit super drinkable. down to 1.008

9 - step up, step mash 140, 146 (unintentional) 150, 158 ibu of 26, 3 stries, 1 saaz .25 of mandar, .25 huell 7/7/18 1.064, wort tastes bomb as fuck. used the normal starter & masumoto yeast. ibu of 30
pulled 3 fruit flies out. Keep eye out for acetobacter- vinegar.
add 12/23/2018 - 1.010

10 - next batch keep munich, add 2lbs of spelt with cereal mash, slowly heat up to 144, rest then boil,

gelatination temp 134 - 156 shoot for 144

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  • Last Updated: 2018-12-24 00:28 UTC
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