View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

saison 26

Method: All Grain
Style: Saison
Boil Time: 5 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Source: nils wåhlin
Calories: 130 calories (Per 330ml)
Carbs: 6.2 g (Per 330ml)

Created: Monday May 21st 2018

Saison w/ peach

by fotka

OG: 1.045 FG: 1.005 ABV: 5.3% IBU: 26

Original Gravity:

1.044

Final Gravity:

1.000

ABV (standard):

5.8%

IBU (tinseth):

22.5

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Viking - Pale Ale Malt2 kg Pale Ale Malt	37	2.5	57.1%
0.50 kg	Cane Sugar0.5 kg Cane Sugar	46	0	14.3%
1 kg	German - Wheat Malt1 kg Wheat Malt	37	2	28.6%
3.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Barth-Haas - Columbus25 g Columbus Hops	Pellet	15	Boil	5 min	9.17	33.3%
50 g	Barth-Haas - Sabro50 g Sabro Hops	Pellet	14	Hop Stand at 95 °C	20 min	13.33	66.7%
75 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Barth-Haas - Columbus (Pellet) 25 g Columbus (Pellet) Hops	9.17	33.3%
50 g	Barth-Haas - Sabro (Pellet) 50 g Sabro (Pellet) Hops	13.33	66.7%
75 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			60 °C	65 °C	90 min
Starting Mash Thickness: 3.65 L/kg

Yeast

Mangrove Jack - French Saison Ale M29

Amount:	1 Each	Cost:
Attenuation (custom):	97%	Flocculation:	Medium
Optimum Temp:	26 - 32 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 288 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Gypsum:
4
Calcium Chloride (dihydrate):
2
4g syra

ph5,4

inmäskningen på 68c var för varm. fick köra isbitar tills den kom ner till 65.
fick stå i en halvtimme på 65 utan värme. sen satte jag på programmet och körde i en timme.,
kokade i fem min.
rörde sen tills tempen gick ner till 95 och sen hopstand med omröring då och då med sabro.
kylde ner med full hastighet. 30c i fermonstern. blev ca 21 liter med og 1044. tog under 10 min.
blev en sista liter som jag sparar i en plastbunke att tillföra då kreusen börjar gå ner.
hällde av allt utom det sista på vitalitystartern. (og 1010 på den. 48timmar. börjat klarna.) pitchade.
började bubbla inom en timma. Tror det blir extremt pigg jäst med den metoden.
sätter på värmeplatta och fleece.. ca 30c jästemp.
kreausen börjar formas 4 timmar eftrer pitch
skruvade loss locket för tryckfri jäsning.

Last Updated and Sharing

3,005

Views

Brews

Public: Yup, Shared
Last Updated: 2026-01-18 17:31 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

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

Want no ads? Go Premium and unlock all our brewing tools!