New Zealand Saison Beer Recipe | BIAB Saison | Brewer's Friend
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New Zealand Saison

193 calories 16.6 g 12 oz
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BYO
Hop Utilization: 98%
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
URL: https://byo.com/recipe/nu-zuland-saison/
Created: Saturday February 22nd 2020
1.059
1.010
6.5%
30.1
4.2
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.30 lb German - Pilsner8.3 lb Pilsner 38 1.6 66.4%
4.20 lb Briess - Wheat Malt, White4.2 lb Wheat Malt, White 39.1 2.5 33.6%
12.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Rakau1 oz Rakau Hops Pellet 10.5 Boil 30 min 30.07 11.1%
2 oz Motueka2 oz Motueka Hops Pellet 7 Boil 0 min 22.2%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Boil 0 min 22.2%
2 oz Motueka2 oz Motueka Hops Pellet 7 Dry Hop 7 days 22.2%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 22.2%
9 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Steeping 155 °F 148 °F 60 min
3.5 gal Sparge 170 °F 170 °F 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash --
1 g Epsom Salt Water Agt Mash --
2 g Gypsum Water Agt Mash --
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
25 oz NZ Sauvignon Blanc White Wine Water Agt Bottling 14 days
 
Yeast
The Yeast Bay - Saison Blend
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
72 - 82 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 2.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Based on BYO.com Nu Zealand Saison

OG = 1.062 FG = 1.007
IBU = 38 SRM = 3 ABV = 7.25% pre-wine (7.4-7.6% post-wine)

After boil, give the wort a long whirlpool stir and let settle for 30 minutes prior to chilling. After 30 minutes, chill the wort to 65 °F (18 °C), let the break material settle, rack to the fermenter, aerate the wort with filtered air or pure O2, and pitch all yeast and bacteria

https://www.theyeastbay.com/brewers-yeast-products/saison-blend-i
https://www.homebrewohio.com/

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2020-03-26 15:02 UTC
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