Peppercorn Saison Beer Recipe | All Grain Saison by Brewer #53034 | Brewer's Friend
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Peppercorn Saison

189 calories 15.7 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 68% (brew house)
Source: 3 Stars Brewery
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Monday July 24th 2017
1.058
1.009
6.5%
46.8
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 58.4%
3.75 lb American - Red Wheat3.75 lb Red Wheat 38 2.5 29.2%
0.80 lb American - Carapils (Dextrine Malt)0.8 lb Carapils (Dextrine Malt) 33 1.8 6.2%
0.80 lb American - Munich - Light 10L0.8 lb Munich - Light 10L 33 10 6.2%
12.85 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 60 min 17.36 21.3%
0.65 oz Centennial0.65 oz Centennial Hops Pellet 10 Boil 30 min 17.34 27.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 15 min 6.03 21.3%
0.35 oz Centennial0.35 oz Centennial Hops Pellet 10 Boil 10 min 4.41 14.9%
0.35 oz Cascade0.35 oz Cascade Hops Pellet 7 Whirlpool at 210 °F 0 min 1.67 14.9%
2.35 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.3 gal Sacc Conversion Rest Infusion -- 148 °F 60 min
3.4 gal Mash out / Sparge Sparge -- 173 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
0.50 each Whirfloc Tablet Fining Boil 15 min.
6 g Green, White, Pink Peppercorn Mix Spice Primary --
 
Yeast
White Labs - Belgian Style Saison Blend WLP568
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
70 - 80 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Target Water profile is optional, adjust water to your taste with minerals. If you are using tap water then ensure it is treated with Campden to remove Chlorine and Chloramine.

Target a Mash pH of 5.2-5.4. You can use acidulated malt or lactic acid to adjust the mash pH. If using Reverse Osmosis water this would require 6-8 grams of 88% lactic acid added to the mash or 0.5 lb of acidulated malt in the malt bill.
Mash Chemistry and Brewing Water Calculator
 
Notes

This recipe assumes a brewhouse efficiency of 68%, a yeast apparent attenuation of 82% and 10/7% AA for the hops. Please adjust recipe per your system and ingredients.

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  • Public: Yup, Shared
  • Last Updated: 2017-10-10 21:42 UTC
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