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Don't say no, sai-son

194 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 194 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created Thursday July 4th 2013
1.064
1.008
7.3%
33.3
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.01 kg Belgian - Pilsner5.01 kg Pilsner 37 1.6 70.2%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 7%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 7%
0.03 kg German - CaraMunich II0.034 kg CaraMunich II 34 46 0.5%
0.50 kg Belgian Candi Sugar - Amber/Brown0.5 kg Belgian Candi Sugar - Amber/Brown 38 60 7%
0.50 kg German - Spelt Malt0.5 kg Spelt Malt 37 2 7%
0.03 kg German - Acidulated Malt 0.032 kg Acidulated Malt 27 3.4 0.4%
0.03 kg German - CaraRed0.032 kg CaraRed 34 20 0.4%
0.03 kg German - CaraAroma0.03 kg CaraAroma 34 130 0.4%
7.14 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Spalt40 g Spalt Hops Pellet 6.3 Boil 60 min 22.54 34.8%
25 g Challenger25 g Challenger Hops Leaf/Whole 6.5 Boil 30 min 10.15 21.7%
25 g Challenger25 g Challenger Hops Leaf/Whole 6.5 Boil 1 min 0.57 21.7%
25 g Challenger25 g Challenger Hops Leaf/Whole 6.5 Dry Hop 3 days 21.7%
115 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Temperature 45 °C 30 min
-- 56.5 °C 15 min
-- 62 °C 30 min
-- 68 °C 15 min
Mash out -- 80 °C --
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
Yes
Fermentation Temp:
30 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 721 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Antwerp
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 7 37 48 53 0
Mash Chemistry and Brewing Water Calculator
 
Notes

measure og after mash 1.074
sparged and added 5 L mineral water
og 1.062 @ 28 deg C = 1.064

after 19 days, 2.9 L of 1.062 (w/ the rock candy added and transf. to secondary

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2013-08-28 22:39 UTC
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