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Saison

Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)

Created: Thursday November 29th 2018

Original Gravity:

1.049

Final Gravity:

1.018

ABV (standard):

4.1%

IBU (tinseth):

30.3

SRM (morey):

6.0

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 lb	Belgian - Pilsner20 lb Pilsner	37	1.6	87%
0.90 lb	German - Vienna0.9 lb Vienna	37	4	3.9%
0.80 lb	Belgian - CaraMunich0.8 lb CaraMunich	33	50	3.5%
0.40 lb	Belgian - Munich0.4 lb Munich	38	6	1.7%
0.90 lb	American - White Wheat0.9 lb White Wheat	40	2.8	3.9%
23 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	East Kent Goldings3 oz East Kent Goldings Hops	Leaf/Whole	5	Boil	90 min	29.46	75%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Leaf/Whole	5.5	Boil	2 min	0.85	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	East Kent Goldings (Leaf/Whole)	29.46	75%
1 oz	Styrian Goldings (Leaf/Whole)	0.85	25%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
30.5 qt	Infusion	--	146 °F	90 min
38.75 qt	Sparge	--	90 °F	--
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride	Water Agt	Mash	90 min.
3 ml	Lactic acid	Water Agt	Mash	1 hr.
4 g	Epsom Salt	Water Agt	Mash	90 min.

Yeast

White Labs - Belgian Saison I Yeast WLP565

Amount:	2 Each	Cost:
Attenuation (custom):	62%	Flocculation:	Medium
Optimum Temp:	68 - 75 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 169 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
4	0	33	30	5	9.1
Mash Chemistry and Brewing Water Calculator

Notes

gravity reading after 3 weeks was 1.01. fermented on 1st floor, wrapped in tool. temp on fermentor ranged between 70 and 80. Used a heat pad to keep up the temp.

5/6 Waited another week or so. Kegged. Left in fridge to crash. Test gravity at 1.009.

Tested lager batch at 1.020 on same day. Raised temp to 52 evening of 5/6. Raised temp to 56 morning of 5/7. Raised to 58 evening of 5/7. Raised to 60 on morning of 5/8. Raised to 62 evening of 5/8. Raised to 64 on morning of 5/9.

Kegged on 5/18. Gravity was 1.018 or 62% attenuation ~4%abv

Last Updated and Sharing

209

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Brews

Public: Yup, Shared
Last Updated: 2019-05-18 18:06 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

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