French Saison - Beer Recipe - Brewer's Friend

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French Saison

160 calories 14.3 g 16 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 16oz)
Carbs: 14.3 g (Per 16oz)
Created: Tuesday July 5th 2022
1.049
1.009
5.3%
31.5
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Briess - Brewers Malt 2-Row10.5 lb Brewers Malt 2-Row 37 1.8 100%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Sabro0.5 oz Sabro Hops Pellet 15.1 Boil 45 min 27.1 25%
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Boil 10 min 4.43 12.5%
0.50 oz Yakima Valley Hops - Sabro0.5 oz Sabro Hops Pellet 15.1 Dry Hop 8 days 25%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 37.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Yeast Nutrient Other Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.82 psi       Temp: 38 °F       CO2 Level: 2.65 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
7.5 gal Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.59 g | 34.4 qt) 9.06 36.3  
Mash volume with grains (equipment estimates 9.43 g | 37.7 qt) 9.9 39.6  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 150° F (66° C).

Primary fermentation at 72° F (21° C) for 5 days.
Secondary fermentation at 67° F (19° C) for 5 to 7 days.

Add 0.5 oz. (14 g) HBC 438 pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days.
Add 0.75 oz. (21 g) Mosaic pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days.

Bottle after 16 days of fermentation, targeting 2.6 volumes (5.2 g/L) of CO2.

Bottle condition at room temperature.

Guide: https://www.homebrewersassociation.org/homebrew-recipe/bale-hard-dry-hopped-saison/

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  • Last Updated: 2022-07-05 22:37 UTC