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New Zealand Saison

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

Original Gravity:

1.059

Final Gravity:

1.010

ABV (standard):

6.5%

IBU (tinseth):

30.1

SRM (morey):

4.2

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Rakau (Pellet)	30.07	11.1%
4 oz	Motueka (Pellet)	0	44.4%
4 oz	Nelson Sauvin (Pellet)	0	44.4%
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	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/

Last Updated and Sharing

201

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Brews

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

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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