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YONG SAISON

176 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created Tuesday September 3rd 2019
1.058
1.010
6.37%
22.52
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pale Ale5 kg Pale Ale 38 3.4 76.9%
0.50 kg Belgian - Wheat0.5 kg Wheat 38 1.8 7.7%
0.50 kg American - Caramel / Crystal 10L0.5 kg Caramel / Crystal 10L 35 10 7.7%
0.50 kg Briess - Pilsen Malt 2-Row0.5 kg Pilsen Malt 2-Row 37 1.2 7.7%
6.5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Amarillo14 g Amarillo Hops Pellet 8.6 Boil 60 min 11.54 16.7%
14 g Amarillo14 g Amarillo Hops Pellet 8.6 Boil 10 min 4.18 16.7%
28 g Simcoe28 g Simcoe Hops Pellet 12.7 Boil 5 min 6.79 33.3%
28 g Amarillo28 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 33.3%
84 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 L Infusion 66 °C 60 min
8 L Sparge 78 °C 20 min
Starting Mash Thickness: 26 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Wyeast - Beer Nutrient Water Agt Other 0 min.
5 g Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: Saison, ABV 6.37%, IBU 22.52, SRM 6.2, Fermentables: (Pale Ale, Wheat, Caramel / Crystal 10L, Pilsen Malt 2-Row) Hops: (Amarillo, Simcoe) Other: (Beer Nutrient, Gypsum)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-03 13:28 UTC
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