Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

Tommys saison 40l

180 calories 15 carbs
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 180 calories (Per 355mL)
Carbs: 15 g (Per 355mL)
Created Thursday February 14th 2019
1.055
1.009
5.97%
27.42
5.28
5.81
 
Fermentables
Amount Fermentable PPG °L Bill %
8.73 kg Belgian - Pilsner8.73 kg Pilsner 37 1.6 86.5%
0.27 kg Weyermann - CaraBelge0.27 kg CaraBelge 33 13.6 2.7%
0.27 kg German - CaraMunich I0.27 kg CaraMunich I 34 39 2.7%
0.41 kg Candi Syrup - Belgian Candi Syrup - Golden (5L)0.41 kg Belgian Candi Syrup - Golden (5L) 32 5 4.1%
0.41 kg Candi Syrup - Belgian Candi Syrup - Blanc0.41 kg Belgian Candi Syrup - Blanc 42 0 4.1%
10.09 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
100 g Styrian Goldings100 g Styrian Goldings Hops Leaf/Whole 3.2 Boil 60 min 19.2 50%
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Leaf/Whole 4.6 Boil 15 min 8.22 30%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Leaf/Whole 4.6 Hopback 0 min 20%
 
Mash Guidelines
Amount Description Type Temp Time
32.7 L Protein rest Infusion 55 °C 15 min
L Infusion 67 °C 90 min
L mash out Infusion 76 °C 20 min
11 L sparge Sparge 76 °C 20 min
Starting Mash Thickness: 3.3 L/kg
 
Other Ingredients
Amount Name Type Use Time
27.27 g Orange peel (bitter) Spice Boil 15 min.
1.82 tsp Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
2
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 407 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Hop aa values changed to year 2015 paggage values!!
FG was 1.006 when bottling after 4 weeks.


BJCP 36 at 2017 national competition.

Last Updated and Sharing
 
62
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-02-26 21:47 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 Buy Ingredients
https://www.brewersfriend.com/