Best Case - Farmhouse Belgian Saison - Beer Recipe - Brewer's Friend

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Best Case - Farmhouse Belgian Saison

183 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Jay Avrett
Calories: 183 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday March 21st 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg American - Pilsner4.2 kg Pilsner 37 1.8 80%
500 g Munich500 g Munich 37 6 9.5%
400 g American - Rye400 g Rye 38 3.5 7.6%
150 g Flaked Wheat150 g Flaked Wheat 34 2 2.9%
5,250 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Centennial (10 AA)18 g Centennial (10 AA) Hops Leaf/Whole 10 Boil 60 min 18.56 17%
32 g Sterling (8.7 AA)32 g Sterling (8.7 AA) Hops Leaf/Whole 8.7 Boil 60 min 28.71 30.2%
28 g Tettnanger (4.5 AA)28 g Tettnanger (4.5 AA) Hops Pellet 2.7 Boil 1 min 0.37 26.4%
28 g Hallertau Hersbrucker (4 AA)28 g Hallertau Hersbrucker (4 AA) Hops Pellet 4 Whirlpool at 90 °F 15 min 26.4%
106 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - Belle Saison
Amount:
2 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Wallonia - French Belgian Saison
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 350
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.79 gal Infusion 160 °F 154 °F 60 min
3 gal Batch Sparge 200 °F 180 °F 20 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.79 23.1  
Mash volume with grains (equipment estimates 5.68 g | 22.7 qt) 6.71 26.9  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 2.51 g | 10.1 qt) 2.91 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.1  
Top off amount 1.04 4.1  
Going into fermentor 6 24  
Total: 8.7 34.8
Equipment Profile Used: System Default
 
Notes

Started fermentation at 66 deg. F. Holding there for first 3-days.

Really messed up the hop addition, should have given 10% more not 5-1 vs. pellet hops. Live and Learn...., but the whole leaf hops must not have imparted much of the oils, the beer is fine, and actually not bitter. (I've adjusted the recipe to be more inline with what should have been used for the hop additions)

Crash chilled after adding gelatin to drop out more solids, but this beer is still hazy, which is great, beautiful color as well. Overall, very nice, and the firm level fermentation seems to work. I've got a little fruit taste (banana), and spicy notes.

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  • Last Updated: 2021-04-06 11:25 UTC