SESSION OF THE SEASON SAISON - Beer Recipe - Brewer's Friend

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SESSION OF THE SEASON SAISON

150 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Saturday March 6th 2021
1.046
1.008
4.9%
27.1
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 55.6%
2 lb Munich2 lb Munich 37 6 22.2%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 5.6%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 5.6%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 18.89 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 20 min 4.99 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 3.19 33.3%
3 oz / $ 0.00
 
Yeast
Imperial Yeast - B64 Napoleon
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
72.75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 146 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 5.28 g | 21.1 qt) 5.17 20.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.17 32.7
Equipment Profile Used: System Default
 
Notes

SESSION OF THE SEASON SAISON RECIPE (FOR FINAL VOLUME OF 5.5 GALLONS)
Specs:
Estimated O.G. 1.044
Estimated F.G. 1.007
Estimated ABV = 4.9%
Estimated Bitterness = 24 IBUs

Grain Bill & Fermentables:
5 lbs. Belgian pale malt
2 lbs. Munich malt
0.5 lbs. Aromatic malt
0.5 lbs. flaked wheat
1 lb. corn sugar, added with 10 minutes left in the boil

Yeast:
Wyeast 3711XL French Saison, Wyeast 3787XL Trappist High Gravity, Wyeast 3522XL Belgian Ardennes, or Lallemand Belle Saison yeast. If using a liquid yeast strain, pitch 2 packs or do an appropriate yeast starter.
Brewing Process

Mash at 146F for 60 to 75 minutes. Optionally, you may mash at 144F for 30 to 45 minutes, then raise mash temperature to 154F and hold for 30 minutes. Proceed with boil as normal, adding corn sugar with 10 minutes left in the boil.
Ferment at 72-75F for 2 weeks.
A secondary fermentation isn’t neccessary, as saisons can be a bit more cloudy.
This beer may benefit from some conditioning time.

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  • Last Updated: 2021-03-10 03:30 UTC