Classic Saison Recipe - Beer Recipe - Brewer's Friend

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Classic Saison Recipe

148 calories 10 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.31 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
URL: https://beerandbrewing.com/the-classic-saison-recipe/
Created: Friday November 13th 2020
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Simple Math - SMaSH Saison

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OG: 1.047 FG: 1.008 ABV: 5.2% IBU: 20

1.046
1.004
5.5%
22.2
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Canada Malting - SUPERIOR PILSEN MALT8 lb SUPERIOR PILSEN MALT 37.2 1.5 83.1%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 10.4%
8 oz Canada Malting - WHITE WHEAT MALT8 oz WHITE WHEAT MALT 38.1 3.5 5.2%
2 oz German - CaraMunich I2 oz CaraMunich I 34 39 1.3%
9.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Fuggle (UK)1 oz Fuggle (UK) Hops Pellet 5 Boil at 212 °F 30 min 15.08 50%
1 oz Artisan - Fuggle (UK)1 oz Fuggle (UK) Hops Pellet 5 Boil at 212 °F 10 min 7.11 50%
2 oz / $ 0.00
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.3 oz       Temp: 72 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.75 gal Strike:159º Mash 150ºF Strike 155 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.9 g | 35.6 qt) 8.76 35.1  
Mash volume with grains (equipment estimates 9.67 g | 38.7 qt) 9.53 38.1  
Grain absorption losses -1.2 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.45 g | 29.8 qt) 7.31 29.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.76 35.1
Equipment Profile Used: System Default
 
Notes
  • Hops: I swapped the 1 oz (28 g) Styrian Goldings [5.5% AA] with another 1 oz (28 g) Fuggle [5% AA] as my homebrew store didn't have it in stock.

  • Yeast: I swapped out the Wyeast 3724 Belgian Saison with the Lalbrew Belle Saison

    Here is the ALL GRAIN recipe in full.

    Batch size: 5 gallons (19 liters)
    Brewhouse efficiency: 72%
    OG: 1.056
    FG: 1.008
    IBUs: 20
    ABV: 6.1%

    MALT/GRAIN BILL
    8 lb (3.63 kg) Pilsner malt
    1 lb (0.45 kg) Vienna malt
    8 oz (227 g) wheat malt
    2 oz (57 g) Caramunich malt

    HOPS SCHEDULE
    1 oz (28 g) Fuggle [5% AA] at 30 minutes
    1 oz (28 g) Styrian Goldings [5.5% AA] at 10 minutes

    YEAST
    Wyeast 3724 Belgian Saison

    DIRECTIONS
    Mill the grains and mix with 3.5 gallons (13.25 l) of 162°F (72°C) strike water to reach a mash temperature of 150°F (65°C). Hold this temperature for 60 minutes.

    Vorlauf until your runnings are clear. Sparge the grains with 3.1 gallons (11.7 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 75 minutes, adding hops following the hops schedule.

    After the boil, turn off the heat and whirlpool for 10 minutes. Then chill the wort to slightly below fermentation temperature, about 68°F (20°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

    Ferment at 69°F (20°C) for 6 days, then increase the temperature to 72°F (21°C) and hold there for 4 more days. Once the beer reaches terminal gravity, bottle or keg the beer and carbonate to about 2.5 volumes of CO2. You may want to cold crash the beer to 35°F (2°C) for 48 hours before packaging to improve clarity.
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  • Last Updated: 2020-12-14 20:03 UTC