David Allen's Saison - Beer Recipe - Brewer's Friend

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David Allen's Saison

192 calories 15.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.108 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Monday June 20th 2022
1.059
1.009
6.6%
17.9
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.25 lb American - Pilsner10.25 lb Pilsner 37 1.8 82%
1.50 lb Castle Malting - Château Pale Ale1.5 lb Château Pale Ale 38 3.4 12%
0.50 lb Canada Malting - WHITE WHEAT MALT0.5 lb WHITE WHEAT MALT 38.1 3.5 4%
0.25 lb American - Pale 6-Row0.25 lb Pale 6-Row 35 1.8 2%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Aurora0.65 oz Aurora Hops Pellet 8 Boil 45 min 9.77 24.5%
0.25 oz Loral0.25 oz Loral Hops Pellet 11.75 Boil 15 min 2.98 9.4%
0.50 oz Charles Faram - Celeia0.5 oz Celeia Hops Pellet 3.5 Boil 5 min 0.71 18.9%
1 oz Charles Faram - Celeia1 oz Celeia Hops Pellet 3.5 Whirlpool 0 min 2.38 37.7%
0.25 oz Loral0.25 oz Loral Hops Pellet 11.75 Whirlpool 0 min 2 9.4%
2.65 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) 106 B cells required
The Yeast Bay - Saison Blend II
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
68 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.66 g | 34.6 qt) 4.56 18.3  
Mash volume with grains (equipment estimates 8.66 g | 34.6 qt) 5.56 22.3  
Grain absorption losses (steeping) -1.56 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 5.55 22.2  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.56 18.3
Equipment Profile Used: System Default
 
Notes

https://www.homebrewersassociation.org/homebrew-recipe/david-allens-saison/

Directions:
Single Infusion Mash at 148 °F. Pitch at 68 °F and hold fermentation at 70 °F until completion. I generally re-ferment in cork/cage Belgian bottles which will safely hold the carbonation level. Boil a pint of water with 6 oz of dextrose for 10 minutes; let cool. Blend with your beer and add 6 tbsp of yeast slurry harvested from the batch. Again, you want bottles that can hold the pressure. Otherwise, force carbonate to 3.5 volumes

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  • Last Updated: 2022-06-20 23:27 UTC