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Belgian Saison

194 calories 18.9 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.129 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created Tuesday February 18th 2020
1.059
1.013
6.2%
25.1
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.40 lb Belgian - Pilsner10.4 lb Pilsner 37 1.6 72.6%
1.30 lb Belgian - Munich1.3 lb Munich 38 6 9.1%
1.30 lb American - Wheat1.3 lb Wheat - (late boil kettle addition) 38 1.8 9.1%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 3.5%
0.50 lb American - Rye0.5 lb Rye 38 3.5 3.5%
5.20 oz German - Carapils5.2 oz Carapils 35 1.3 2.3%
14.32 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 19.11 37.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 3.54 12.5%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 30 min 2.48 12.5%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 0 min 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 0 min 12.5%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.6 gal Single Infusion Mash Infusion 145 °F 60 min
5.4 gal Sparge to 7.5G Sparge 170 °F 25 min
Starting Mash Thickness: 1.33 qt/lb
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 268 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.1 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 350
Baking Soda (NaHCO3) 15.92 g
Calcium Chloride (CaCl2) 1.02 g
Canning Salt (NaCl) 0.20 g
Chalk (CaCO3) 5.71 g
Epsom Salts (MgSO4) 9.39 g
Gypsum (CaSO4) 0.20 g
Mash Chemistry and Brewing Water Calculator
 
Notes

Will have to acidify the mash with lactic acid to around 5.2

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-25 17:50 UTC
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