belgian saison - Beer Recipe - Brewer's Friend

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belgian saison

143 calories 12.5 g 0.3 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 143 calories (Per 0.3L)
Carbs: 12.5 g (Per 0.3L)
Created: Tuesday March 9th 2021
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OG: 1.053 FG: 1.012 ABV: 5.3% IBU: 9

1.052
1.009
5.6%
7.6
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Castle Malting - Château Pilsen 2RS3000 g Château Pilsen 2RS 37 1.9 69.8%
1,000 g The Swaen - WhiteSwaen Classic1000 g WhiteSwaen Classic 37.7 2 23.3%
300 g Cane Sugar300 g Cane Sugar 46 0 7%
4,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Tradition (Germany)10 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 7.63 19.2%
28 g Yakima Chief Hops - Cascade28 g Cascade Hops Pellet 6.3 Dry Hop 7 days 53.7%
14.17 g Yakima Chief Hops - Citra LupuLN2 (Cryo)14.17 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 3 days 27.2%
52.17 g / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
Lallemand - Lalvin EC-1118
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
15 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 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
6.9 L Strike 62 °C 62 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 62 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6
Mash volume with grains 8.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 23.5 L) 26.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 24.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Going into fermentor 19
Total: 32.7  
Equipment Profile Used: System Default
"belgian saison" Witbier beer recipe by kikiQ. All Grain, ABV 5.6%, IBU 7.63, SRM 3.44, Fermentables: (Château Pilsen 2RS, WhiteSwaen Classic, Cane Sugar) Hops: (Hallertau Tradition (Germany), Cascade, Citra LupuLN2 (Cryo))
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  • Public: Yup, Shared
  • Last Updated: 2021-05-31 07:23 UTC