Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Belgian Saisan 2

189 calories 15.7 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daniel Langmaid
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created Tuesday December 31st 2013
1.058
1.009
6.4%
40.3
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.75 lb German - Pilsner10.75 lb Pilsner 38 1.6 85.1%
8 oz United Kingdom - Munich8 oz Munich 37 6 4%
8 oz Belgian - Wheat8 oz Wheat 38 1.8 4%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 4%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 3%
202 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Hallertau Mittelfruh2.25 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 90 min 40.32 52.9%
2 oz German Select2 oz German Select Hops Pellet 4.4 Dry Hop 8 days 47.1%
4.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 qt Infusion 148 °F 60 min
22 qt Fly Sparge 168 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Other Boil 30 min.
0.50 tsp yeast nutrient Other Boil 10 min.
1 each clarity ferm Other Primary 0 min.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 311 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 5 11 60 69 40
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed 1/5/2014. Strike water was 168F and I over shot to about 153F. Recirculated about 15 gal of the mash which brought it down to 151F. Decided I should top off with a quart of cold water which brought it down to 147F. Then added a pint of boiling water which made it 148F. Next time maybe I should shoot for 149? pH was actually 5.0 which I think it way too low. I ended up adding .2 grams of pickling lime about 30min in to see if I could bump it up a bit. pH sample from about 50min put the mash at 5.15. Boil kettle efficiency was 1.047 which puts the efficiency at 89%. Hit 1.058 on the nose but I probably got about 6 gallons. Forgot to put the 0 min hop addition in so I might DH with that. I was worried about not getting enough volume from the 90min boil so I turned it down at about 20min. I probably ended up with about level with the false bottom left in the kettle so there was a bit left over so 8.75 or 9gal is probably right on for a 90min boil. Pitching temp was about 68F. 1/6/14 temp was about 67F so I decided to put an aquarium heater in the bath to bump up the temp. 1/6/14 evening temp was holding at 70F and I turned off the heater mid-day. 1/7/14 turned on the aquarium heater in the morning and bumped it up to 72F. 1/8/2014 kicked the heat up to 74F, stepped it up to 76F in the evening cuz fermentation is slowing a bit. 1/9/2013 kicked it up to 78F, will probably leave it there for about a week. I am considering dry hopping for about 7 days also. Took a gravity reading on 1/20 and it was about 1.009. Thinking I will probably leave it for another week in primary and I also dry hopped it today. 1/24/14 took out of swamp bath at 78F and biofined with 2 tbs of biofine. Kegged 1/27/14. Should force card to about 2.4 volumes of C02. Beer was different than the one I made before. In the future I will probably stick with Belgian Pilsner for the base.

Last Updated and Sharing
 
1,070
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-03-20 15:25 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
https://www.brewersfriend.com/