TWD Saison - Beer Recipe - Brewer's Friend

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TWD Saison

208 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (ending kettle)
Hop Utilization: 98%
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Saturday March 20th 2021
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OG: 1.052 FG: 1.010 ABV: 5.4% IBU: 26

1.063
1.015
6.3%
26.5
4.2
5.4
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Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pilsner15 lb Pilsner 37 1.8 61.2%
2.20 lb American - Vienna2.2 lb Vienna 35 4 9%
1.40 lb Flaked Oats1.4 lb Flaked Oats 33 2.2 5.7%
3.10 lb American - Red Wheat3.1 lb Red Wheat 38 2.5 12.7%
1 lb Candi Syrup - Belgian Candi Syrup - Blanc1 lb Belgian Candi Syrup - Blanc 42 0 4.1%
0.80 lb German - Acidulated Malt0.8 lb Acidulated Malt 27 3.4 3.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.1%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Charles Faram - Styrian Cardinal1 oz Styrian Cardinal Hops Pellet 13 Boil 60 min 20.91 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 15 min 5.59 66.7%
3 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Butler County Water & Sewer City Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
29 27 27 31 92 0.2
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.34 29.4  
Mash volume with grains 9.22 36.9  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume 8.27 33.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 10.89 g | 43.6 qt) 11 44  
Estimated amount in fermentor 11 44  
Total: 15.61 62.4
Equipment Profile Used: System Default
 
Notes


Pilsen water is very soft,
distilled or reverse osmosis water combined with your house water will suffice. I use 1 gallon of my very hard well water to 2 gallons of distilled water.



also add WPL 565 Saison yeast type 1 for better Saison flavors. Add 1 lb. of candy sugar after 2 days of fermentation to avoid the dreaded Belgian yeast stall!

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  • Last Updated: 2021-04-24 15:13 UTC