Summer Saison - Beer Recipe - Brewer's Friend

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Summer Saison

183 calories 16.1 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Alex C
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Monday June 7th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 1.80 / lb
16.20
37 1.8 86%
0.25 lb Aromatic Malt0.25 lb Aromatic Malt 2.60 / lb
0.65
35 20 2.4%
0.25 lb American - Caramel / Crystal 30L0.25 lb Caramel / Crystal 30L 34 30 2.4%
0.25 lb BSG - Flaked White Wheat0.25 lb Flaked White Wheat 2.25 / lb
0.56
36 1.6 2.4%
0.40 lb Invert Sugar Syrup0.4 lb Invert Sugar Syrup - (late boil kettle addition) 36 1 3.8%
5 oz Corn Sugar - Dextrose5 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3%
10.46 lbs / 17.41
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Yakima Valley Hops - Magnum23 g Magnum Hops Pellet 14 Boil 60 min 26.3 44.8%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3.8 Hop Stand at 175 °F 15 min 1.92 55.2%
51.35 g / 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 74 °F       CO2 Level: 2.8 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
12 qt Plus 5 minutes raising temperature. Infusion 158 °F 145 °F 20 min
4 qt Plus 15 minutes Vorlauf, drain and boil to mash out. Top Off -- 160 °F 10 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.27 17.1  
Mash volume with grains 5.05 20.2  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 3.46 g | 13.9 qt) 3.2 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.26 g | 25 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 4.79 g | 19.2 qt) 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.21 g | 20.9 qt) 4.75 19  
Total: 7.47 29.9
Equipment Profile Used: System Default
 
Notes

This recipe will pave the way towards a delicious and refreshing Saison. However - as a uniquely yeast driven style - the fermentation temperatures will have a tremendous influence on the final product.

The colour is gold and slightly hazy. The beer is dry and refreshingly crisp with light biscuit and caramel malt body. Wheat brightens the taste and improves head retention for this well carbonated brew. Saison yeast conjures delicious scents of bubble gum, cloves and black pepper.

The hop profile compliments the spicy esters produced by Saison yeast as well as enhance fruity and floral aromas. Note that the hop utilization is adjusted for my own equipment, a boil off rate of 3qts/hour and decreased alpha acid levels due to estimated age of hops.

Using fresh and properly stored liquid yeast, a starter will not be required.

A multi-step mash is employed.

Collect runnings, boil.

Add hops as indicated.

Cool and aerate wort.

Pitch Saison yeast and begin fermenting at “room temperature”, normally about 68-72°F, but whatever the temperature of your room will do.

I add the invert sugar directly into the fermenter when fermentation starts to slow down, around day 3. This ingredient is indicated as being added to “boil kettle” simply so that we can see it added to our OG.

Continue in primary at room temperature for a total of 2-3 weeks.

Bottle priming is traditional for this style. The dextrose for bottling is included in the recipe. Listing the sugar additions this way allows us to see the final alcohol percentage reflected in the recipe data.

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  • Last Updated: 2023-02-15 02:47 UTC