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Saison Dupont clone

191 calories 17.9 g 12 oz
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 191 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created Tuesday November 12th 2019
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 75.2%
0.30 lb American - Vienna0.3 lb Vienna 35 4 4.5%
0.15 lb American - Munich - 60L0.15 lb Munich - 60L 33 60 2.3%
0.30 lb Belgian - CaraMunich0.3 lb CaraMunich 33 50 4.5%
0.30 lb Briess - Wheat Malt, White0.3 lb Wheat Malt, White 39.1 2.5 4.5%
0.30 lb Belgian Candi Sugar - Clear/Blond (0L)0.3 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 4.5%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 4.5%
6.65 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz East Kent Goldings0.6 oz East Kent Goldings Hops Pellet 5 Boil 60 min 21.1 50%
0.60 oz Styrian Goldings0.6 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 4.63 50%
1.20 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 159 °F 153 °F 60 min
Wyeast - Belgian Saison 3724
1 Each
Attenuation (avg):
Optimum Temp:
70 - 95 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.2 Volumes
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Mash for 90min/Boil 90 min
Add 1 tsp Gypsum to Mash/1 tsp Gypsum to Boil
Add xtra yeast nutrient
Use oxygen stone or xtra arration

Hang candi in a hop bag in the boil to avoid scorching last 5 minutes of boil.

Ferment at 65F for 3 days with open ferment (foil loose over fermenter opening). Then raise temp to 75 -80F.

Carb on the higher end of carbination

Mash the crushed grains at 150°F (66°C) for 60 minutes. I use the rate of 1 pound (454 g) of crushed grain per quart (946 ml) of water that is heated to 15°F (8°C) higher than my targeted mash temperature because there will be about a 15°F (8°C) drop in temperature when the grains are added. Mix well and adjust the mash to the chosen temperature with hot or cold water. Mash in an insulated vessel for 60 minutes. Vorlauf until the wort runs clear. Sparge with 168°F (76°C) water until you get 6 gallons (22.7 l), which will be boiled down to 5 gallons (19 l). Boil the wort for 60 minutes following the hops schedule. After chilling the wort to below 80°F (27°C), pitch the yeast.

Ferment at the recommended temperature for your yeast strain (refer to the yeast lab specs, roughly 65–70°F/18–21°C). Transfer the beer to a secondary fermentor after 10 days of primary fermentation. Continue fermenting at 65–70°F (18–21°C) until all signs of fermentation are gone, usually another 2 weeks. On bottling day, condition with ¾ cup of corn sugar (dextrose) or 1¼ cup of dry malt extract (DME). Rest bottles at 65–70°F (18–21°C) for 10 days until you achieve carbonation. Then enjoy.

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  • Public: Yup, Shared
  • Last Updated: 2019-12-01 23:23 UTC
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