SaisonelleAll Beer Recipe | BIAB Saison | Brewer's Friend
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SaisonelleAll

138 calories 9.3 g 330 ml
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Swish
Calories: 138 calories (Per 330ml)
Carbs: 9.3 g (Per 330ml)
Created: Thursday April 27th 2017
1.046
1.004
5.6%
27.8
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.01 kg Weyermann - Extra Pale Premium Pilsner Malt5.01 kg Extra Pale Premium Pilsner Malt 38 1.5 45.5%
2.14 kg Joe White - Vienna Malt2.14 kg Vienna Malt 35.9 3.37 19.5%
1.35 kg German - Pale Wheat1.35 kg Pale Wheat 39 1.5 12.3%
2.50 kg Gladfield - Chit Malt2.5 kg Chit Malt 15 1.52 22.7%
11 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Cascade60 g Cascade Hops Pellet 7 Boil 50 min 15.61 37.5%
100 g Riwaka (5.5 AA)100 g Riwaka (5.5 AA) Hops Pellet 5.5 Whirlpool 10 min 12.22 62.5%
160 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 L Infusion -- 63 °C 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
140 g Lemon peel Flavor Whirlpool 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
0.30 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 386 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 5 9 0 11
Ph 5.3
Mash Chemistry and Brewing Water Calculator
 
Notes

https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts
http://www.homebrewersassociation.org/attachments/0000/2499/MJzym08_Saisons.pdf
https://byo.com/mead/item/1341-saison

Chill to 24c - get temp stable at 26c - Pitch.
Ferment at 26c rising to 30c - with sanitized foil over the top, loosely.

Need 22.7 in keg night before
Take out 6.7 before Mash

October --- Saaz 10

Post boil og 1035
SG - 1010
SG - 27oct - 1000





8dec
12litre - 63c
8litres sparge

OG 1030

05/10
Double mash day
FIRST MASH
Grain weight - 5.5kg
Strike water (3.5l to kg) - 19.25litres
Strike temp - 67c
Mash temp - 60c(strike higher)
Mash pH - 5.68, added 4ml lactic



SECOND MASH
Grain weight - 5.5kg
Strike water (3.5l to kg) - 19.25litres
Strike temp - 70c
Mash temp - 60cish
Mash pH - 5.68, added 8ml lactic - 5.34

BOTH MASHS
Preboil - 1.056 - 5.38 added 2ml lactic


POST BOIL
SG 1.060
Volume - 30L


Post dilution
18litre
1034

09/11 SG 1.002

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-11-09 08:26 UTC
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