Saison Traditionell - Beer Recipe - Brewer's Friend

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Saison Traditionell

167 calories 10 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 18.3 liters (fermentor volume)
Pre Boil Size: 22.43 liters
Post Boil Size: 19.25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 167 calories (Per 330ml)
Carbs: 10 g (Per 330ml)
Created: Wednesday May 18th 2022
1.056
1.003
6.9%
27.8
5.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Viking - Pilsner Malt3 kg Pilsner Malt 37 1.9 71.4%
0.30 kg Bestmalz - BEST Munich0.3 kg BEST Munich 37 6.3 7.1%
0.30 kg German - Wheat Malt0.3 kg Wheat Malt 37 2 7.1%
0.50 kg Brown Sugar0.5 kg Brown Sugar - (late boil kettle addition) 45 15 11.9%
0.10 kg Cane Sugar0.1 kg Cane Sugar - (late boil kettle addition) 46 0 2.4%
4.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Artisan - Saaz (Czech)50 g Saaz (Czech) Hops Pellet 3.6 Boil 60 min 27.79 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.20 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
3.45 ml Lactic acid Water Agt Mash 1 hr.
10 g Irish Moss Fining Boil 15 min.
7 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Saison profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 11 11 61 76 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.8 L Infusion 70.3 °C 64 °C 90 min
11.6 L Sparge 78 °C 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 28.4 L) 26.9
Mash volume with grains (equipment estimates 30.8 L) 29.3
Grain absorption losses -3.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 22.4
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 18.3 L) 19.3
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 19.3 L) 18.3
Total: 26.9  
Equipment Profile Used: System Default
"Saison Traditionell" Saison beer recipe by MikaelT. BIAB, ABV 6.91%, IBU 27.79, SRM 5.75, Fermentables: (Pilsner Malt, BEST Munich, Wheat Malt, Brown Sugar, Cane Sugar) Hops: (Saaz (Czech)) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid, Irish Moss, Yeast Nutrient)
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  • Last Updated: 2022-05-26 12:29 UTC