Anthony's Summer Saison - Beer Recipe - Brewer's Friend

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Anthony's Summer Saison

153 calories 12.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 153 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Thursday August 17th 2023
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OG: 1.057 FG: 1.011 ABV: 6.1% IBU: 29

1.047
1.007
5.3%
25.1
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dingemans - Belgian Pilsner Malt6 lb Belgian Pilsner Malt 37 1.6 66.7%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 22.2%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Perle0.5 oz Perle Hops Pellet 7.1 Boil 60 min 13.14 14.3%
2 oz HBC 11342 oz HBC 1134 Hops Pellet 9.1 Whirlpool at 180 °F 20 min 8.67 57.1%
1 oz Lorien1 oz Lorien Hops Pellet 4.5 Boil 5 min 3.32 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
0.50 tsp Yeast Nutrient Other Mash 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.73 psi       Temp: 40 °F       CO2 Level: 2.45 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
6.5 gal Infusion 151 °F 148 °F 120 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains (equipment estimates 3.57 g | 14.3 qt) 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 6.73 g | 26.9 qt) 4.47 17.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 8.56 g | 34.2 qt) 6.3 25.2  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 5.5 22  
Total: 7.47 29.9
Equipment Profile Used: System Default
 
Notes

Mash at 148 for 120 minutes.

Boil for 120 minutes.

Cool to 70 then add yeast. Cover with a cloth (vs lid) so there is no pressure build-up. Let temp free-rise as needed.

Keg after ~10 days.

Brew day: mashed with recirc for 2 hours then sparked with 1 gallon. Gravity was 1043 pre sparge and 1038 after sparge.

After 2 hour boil chilled to 170 and added hops For 20 min whirlpool. Gravity post boil was 1043. Chilled to 75 then moved to fermenter. Realized I’d forgotten to add corn sugar to the boil, so added 1 pint of wort to a pot with the sugar and boiled then added back to the fermenter.

Waited for yeast to cool to 72 before adding yeast. Put a cloth on top of fermenter so there’s no pressure build up.

After a week fermentation was stuck at 1015 so increased temp to 77. It then dropped to 1007. Cooled back to 72 for a few more days before kegging.

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  • Last Updated: 2023-08-28 19:07 UTC