Saison St Germaine - Beer Recipe - Brewer's Friend

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Saison St Germaine

180 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.81 gallons
Post Boil Size: 11.13 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt Henry
Hop Utilization: 99%
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Wednesday March 30th 2022
1.055
1.010
5.9%
34.5
5.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Dingemans - Belgian Pilsner Malt10 lb Belgian Pilsner Malt 37 1.6 43.5%
10 lb German - Wheat Malt10 lb Wheat Malt 37 2 43.5%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 4.3%
1 lb Belgian - Caramel Pils1 lb Caramel Pils 34 8 4.3%
1 lb Soft Candi Sugar - Blond1 lb Soft Candi Sugar - Blond - (late boil kettle addition) 38 5 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Styrian Goldings3 oz Styrian Goldings Hops Pellet 4.6 Boil 60 min 24.75 42.9%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 20 min 9.77 28.6%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 4.6 Boil 0 min 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz St Germaine Liquor Flavor Kegging 0 min.
4 oz toasted oak chips Flavor Kegging 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 424 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.09 psi       Temp: 38 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion 140 °F 140 °F 30 min
2 gal Infusion 152 °F 152 °F 30 min
Infusion 168 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.76 gal (51.05 qt). Suggest reducing initial water volume to 11.92 gal (47.67 qt) and adding 0.76 gal (3.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.57 gal (70.28 qt). Suggest reducing initial strike volume to 10.24 gal (40.96 qt) and adding 5.57 gal (22.28 qt) sparge/top-off. 15.81 63.2  
Strike water volume (equipment estimates 15.68 g | 62.7 qt) 15.81 63.2  
Mash volume with grains (equipment estimates 17.44 g | 69.8 qt) 17.57 70.3  
Grain absorption losses -2.75 -11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.68 g | 50.7 qt) 12.81 51.2  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.13 44.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11.13 g | 44.5 qt) 11 44  
Total: 15.81 63.2
Equipment Profile Used: System Default
 
Notes
  • Add Candi sugar last 5 mins of boil
  • oxygenate wort on way to fermenter
  • chill to 63F prior to pitching yeast
  • maintain 65F ferment temp for first three days
  • let temp rise on its own after 1st 3 days - ok to reach mid 80's
  • soak oak cubes in st germaine while fermenting and add to keg prior to conditioning
  • condition at room temp in kegs for 2 weeks prior to carbonating
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  • Last Updated: 2022-03-30 12:14 UTC