Classic Saison Beer Recipe | All Grain Saison by Tradition Brewing | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Classic Saison

176 calories 14.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Josh Weikert - Craft Beer & Brewing
Calories: 176 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Thursday August 31st 2017
1.054
1.008
6.0%
22.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 85.4%
1.25 lb German - Vienna1.25 lb Vienna 37 4 9.7%
8 oz American - White Wheat8 oz White Wheat 40 2.8 3.9%
2 oz Belgian - CaraMunich2 oz CaraMunich 33 50 1%
12.87 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Fuggles1.25 oz Fuggles Hops Pellet 5 Boil 30 min 14.56 45.5%
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 7.53 54.5%
2.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

URL for this Classic Saison recipe and 3 other versions of this same malt bill that use different hops.
https://beerandbrewing.com/the-craftsman-saison-recipe/

After boil whirlpool the wort for 10 minutes and then cool to 68 and pitch the yeast. Ferment at 69 for a week or so. Then turn up temp to 72 and continue another 4 days or so until completely fermented out.

Cold crash the beer for several days to clear and keg at 2.5 volumes.

Brewer's Friend Logo
Last Updated and Sharing
 
860
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-08-31 06:27 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top