Belgian Saison in the Style of Saison Dupont - Beer Recipe - Brewer's Friend

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Belgian Saison in the Style of Saison Dupont

214 calories 19.8 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: 7.81 gallons
Post Boil Size: 6.81 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Craft Beer & Brewing
Hop Utilization: 99%
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Sunday March 14th 2021
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OG: 1.058 FG: 1.013 ABV: 5.9% IBU: 24

1.065
1.013
6.9%
29.0
6.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Belgian - Pilsner12.5 lb Pilsner 37 1.6 87.7%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 3.5%
8 oz DE - German - Vienna Malt8 oz DE - German - Vienna Malt 35.9 3.5 3.5%
8 oz US - American - White Wheat Malt8 oz US - American - White Wheat Malt 39.6 2.4 3.5%
4 oz DE - German - Munich Malt4 oz DE - German - Munich Malt 36.8 9 1.8%
228 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.13 oz East Kent Goldings (EKG)1.125 oz East Kent Goldings (EKG) Hops Pellet 6.3 Boil 60 min 28.49 69.2%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 1.5 Boil 5 min 0.49 30.8%
1.62 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.89 psi       Temp: 39 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Camas Summer Profile - Ward Labs
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
5.34 gal Strike 162 °F 150 °F 60 min
4.5 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.34 21.4  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 3.75 g | 15 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.81 31.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.81 27.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.81 g | 27.2 qt) 5.5 22  
Total: 9.84 39.4
Equipment Profile Used: System Default
 
Notes

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.

Web link:https://beerandbrewing.com/belgian-saison-in-the-style-of-saison-dupont-recipe/

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  • Last Updated: 2021-03-14 23:07 UTC