Belgian Style Saison - Beer Recipe - Brewer's Friend

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Belgian Style Saison

183 calories 10.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: Peter Innocenti
Rating:
3.00 (1 Review)

Calories: 183 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Wednesday January 25th 2023
1.057
1.003
7.1%
34.5
3.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 71.1%
1 lb Proximity - Rye Malt1 lb Rye Malt 37.7 4 8.9%
1 lb Briess - Wheat Malt, White1 lb Wheat Malt, White 39.1 2.5 8.9%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 4.4%
0.75 lb Belgian Candi Sugar - Clear/Blond (0L)0.75 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 6.7%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10.9 Boil 10 min 12.76 20%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 11.1 Whirlpool 10 min 14.46 40%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 11.1 Hop Stand at 155 °F 30 min 7.23 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 oz Coriander Seed Spice Boil 5 min.
3.50 g Gypsum Water Agt Mash 1 hr.
89.01 ml Phosphoric acid Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Lallemand - Belle Saison
Amount:
1.50 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.96 gal Strike 156 °F 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 7.75 31  
Mash volume with grains 8.59 34.4  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 4.71 g | 18.9 qt) 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Estimated amount in fermentor 5.6 22.4  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

Mash at 151. Do a flameout for 20 minutes then do a hop stand at 155 for 30 minutes. Chill to 70 and pitch yeast. Raise temp to 80 during fermentation. My dry yeast expired 1 month before I brewed this so I added 1.5 packs of yeast.

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  • Last Updated: 2023-03-12 01:24 UTC