Belgian Saison - Beer Recipe - Brewer's Friend

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Belgian Saison

181 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Me
Calories: 181 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Saturday February 25th 2023
1.060
1.006
7.1%
24.9
9.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.85 kg Simpsons - Maris Otter Extra Pale3.85 kg Maris Otter Extra Pale 38 1.8 64%
0.65 kg Bestmalz - BEST Munich0.65 kg BEST Munich 37 6.3 10.8%
0.29 kg Weyermann - Caramunich Type 20.29 kg Caramunich Type 2 34 45 4.8%
0.29 kg Weyermann - Carapils0.29 kg Carapils 34.5 2.1 4.8%
0.18 kg Weyermann - Pale Wheat0.18 kg Pale Wheat 36 2 3%
0.12 kg Weyermann - Special W0.12 kg Special W 33.6 115 2%
0.24 kg Cane Sugar0.235 kg Cane Sugar 46 0 3.9%
0.40 kg Honey0.4 kg Honey 35 2 6.7%
6.02 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
43 g Styrian Goldings43 g Styrian Goldings Hops Pellet 4.6 Boil 60 min 22.62 56.6%
33 g Styrian Goldings33 g Styrian Goldings Hops Pellet 4.6 Hop Stand at 90 °C 0 min 2.24 43.4%
76 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Nutrient Other Boil 10 min.
5 g Whirlfloc Fining Boil 15 min.
9 ml Lactic acid Other Mash 0 min.
3 g gypsum (calcium sulfate) Water Agt Mash 0 min.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
No
Fermentation Temp:
28 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 141.5 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Ipswich Water, QLD, Australia
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
20 L step 1 Strike 62 °C 62 °C 30 min
step 2 Strike 68 °C 68 °C 30 min
Mash Out Strike 76 °C 76 °C 10 min
18 L Sparge 76 °C 100 °C --
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 16.8
Mash volume with grains 20.4
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 18.1 L) 19
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 29.1 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 23
Total: 35.9  
Equipment Profile Used: System Default
"Belgian Saison" Saison beer recipe by Me. All Grain, ABV 7.05%, IBU 24.87, SRM 9.29, Fermentables: (Maris Otter Extra Pale, BEST Munich, Caramunich Type 2, Carapils, Pale Wheat, Special W, Cane Sugar, Honey) Hops: (Styrian Goldings) Other: (Yeast Nutrient, Whirlfloc, Lactic acid, gypsum (calcium sulfate))
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  • Last Updated: 2023-04-10 01:08 UTC