SEJZON Beer Recipe | BIAB Saison by Brewer #46057 | Brewer's Friend
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188 calories 19.2 g 330 ml
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 188 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Friday May 8th 2020
Amount Fermentable Cost PPG °L Bill %
3.60 kg German - Pilsner3.6 kg Pilsner 38 1.6 73.6%
0.50 kg German - Vienna0.5 kg Vienna 37 4 10.2%
230 g United Kingdom - Wheat230 g Wheat 37 2 4.7%
60 g Belgian - Aromatic60 g Aromatic 33 38 1.2%
500 g Belgian Candi Sugar - Clear/Blond (0L)500 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 10.2%
4,890 g / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Aurora30 g Aurora Hops Pellet 8 Boil 30 min 25.76 50%
30 g Chinook30 g Chinook Hops Pellet 13 Whirlpool at 80 °C 10 min 6.16 50%
60 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 66 °C 66 °C 60 min
Fermentis - Safbrew - Specialty Ale Yeast T-58
1 Each
Attenuation (avg):
Optimum Temp:
12 - 25 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 100 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 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: 2020-05-16 18:04 UTC
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