Belgian Saison - Beer Recipe - Brewer's Friend

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Belgian Saison

226 calories 32.8 g 330 ml
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Beer Stats
Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.095 (recipe based estimate)
Post Boil Gravity: 1.118 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Beau Bellamy
Calories: 226 calories (Per 330ml)
Carbs: 32.8 g (Per 330ml)
Created: Sunday August 2nd 2020
1.071
1.032
5.1%
7.2
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 kg Liquid Malt Extract - Light1.2 kg Liquid Malt Extract - Light 35 4 27.7%
1 kg Dry Malt Extract - Wheat1 kg Dry Malt Extract - Wheat 42 3 23.1%
130 g Belgian Candi Sugar - Amber/Brown (60L)130 g Belgian Candi Sugar - Amber/Brown (60L) 38 60 3%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light 42 4 23.1%
1 kg Maltodextrin1 kg Maltodextrin 39 0 23.1%
4.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 15 min 6.33 66.7%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 5 min 0.89 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish Moss Fining Mash 15 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 15 L) 12.1
Volume increase from sugar/extract (early additions) 2.9
Pre boil volume (equipment estimates 17.9 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 12
Top off amount 8
Going into fermentor 20
Total: 20.1  
Equipment Profile Used: System Default
"Belgian Saison" Witbier beer recipe by Beau Bellamy. Extract, ABV 5.1%, IBU 7.22, SRM 6.31, Fermentables: (Liquid Malt Extract - Light, Dry Malt Extract - Wheat, Belgian Candi Sugar - Amber/Brown (60L), Dry Malt Extract - Light, Maltodextrin) Hops: (East Kent Goldings, Saaz) Other: (Irish Moss)
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  • Last Updated: 2022-11-12 07:52 UTC
  • Snapshot Created: 2020-08-02 00:47 UTC