Multigrain Saison - Beer Recipe - Brewer's Friend

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Multigrain Saison

158 calories 11.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 4.75 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 84% (ending kettle)
Source: Tyson Schindler
Calories: 158 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Monday August 21st 2023
1.049
1.005
5.9%
29.0
3.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.88 lb Weyermann - Floor-Malted Bohemian Pilsner3.875 lb Floor-Malted Bohemian Pilsner $ 0.00 / lb
$ 0.00 		36.3 1.9 50%
2.38 lb Ireks - Pilsner Malt2.375 lb Pilsner Malt $ 0.00 / lb
$ 0.00 		36 1.8 30.6%
6 oz Bestmalz - BEST Wheat Malt6 oz BEST Wheat Malt $ 0.00 / lb
$ 0.00 		37.7 2.2 4.8%
6 oz Rolled Oats6 oz Rolled Oats 33 2.2 4.8%
6 oz German - Rye6 oz Rye $ 0.00 / lb
$ 0.00 		38 3.5 4.8%
6 oz Gladfield - Flaked Spelt6 oz Flaked Spelt 32.2 1.7 4.8%
124 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Yakima Chief Hops - German Magnum0.2 oz German Magnum Hops $ 0.00 / oz
$ 0.00 		Pellet 16.2 Boil 60 min 12 6.3%
0.50 oz Nobility0.5 oz Nobility Hops Pellet 5.2 Boil 30 min 7.4 15.6%
0.50 oz Nobility0.5 oz Nobility Hops Pellet 5.2 Boil 10 min 3.49 15.6%
0.50 oz Nobility0.5 oz Nobility Hops Pellet 5.2 Whirlpool at 175 °F 15 min 1.23 15.6%
0.50 oz Crystal0.5 oz Crystal Hops $ 0.00 / oz
$ 0.00 		Pellet 5 Whirlpool at 175 °F 15 min 1.18 15.6%
0.50 oz Yakima Chief Hops - Saaz CZ0.5 oz Saaz CZ Hops Pellet 2.2 Whirlpool at 175 °F 15 min 0.52 15.6%
0.50 oz BSG - Cascade0.5 oz Cascade Hops $ 0.00 / oz
$ 0.00 		Pellet 8 Whirlpool 15 min 3.15 15.6%
3.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
1.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.70 g Epsom Salt Water Agt Mash 1 hr.
3.40 g Gypsum Water Agt Mash 1 hr.
2.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.88 psi       Temp: 37 °F       CO2 Level: 3 Volumes
 
Target Water Profile
RO water
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
3 gal BIAB. Beta rest Strike -- 145 °F 45 min
Direct fire temp raise. Alpha rest. Temperature -- 161 °F 30 min
1.5 gal Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.    
Total strike volume 5.22 20.9  
Mash volume with grains 5.84 23.4  
Grain absorption losses -0.97 -3.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.3 g | 25.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 2.46 g | 9.8 qt) 4.75 19  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Estimated amount in fermentor 4.68 18.7  
Total: 5.22 20.9
Equipment Profile Used: System Default
 
Notes

All about malt complexity on this one - Barley, wheat, rye, oats, and spelt. I'm using two different pilsner malts, mainly to use up the last of my Irek's (one is just fine). The spelt I’m using is flour (but not in database, so I listed it as flaked). If you don’t BIAB, I wouldn’t use flour, but go for flaked or unmalted instead. Hochkurz type mash to increase ferment ability and dry finish, but wheat, rye, and spelt will help keep good mouthfeel and foam.

Can also use Imperial B56 Rustic if can't find Wyeast 3726 Farmhouse - both supposedly the Blaugies strain. If can't find either, use a Dupont equivalent strain, or mix of Belgian and French saison yeasts.

This is a partial boil batch for me (normally do smaller batch full boil, but I'm going to ferment more and then split this one into two smaller batches), but obviously do a full volume boil if you can. Starting with 3 gal mash in 5 gal pot, then sparge grain bag in 1.5 gal water. Should lose about 0.5 gal to grain absorption, so have 4 gal preboil. My boil-off is about 0.6 gal/hr, and should lose about 0.15 gal to hops absorption after whirlpool, so final volume into fermentor will be about 3.25 gal. Chill and top up with 1.5 gal RO water to get 4.75 total gal (I'm using 7 gal carboy, as want more headspace than a 5 gal carboy will give for an active yeast like saison - but if that's all you have then use a blow-off tube). Cover carboy mouth with sanitized foil for first few days, start off fermentation cool, then replace with airlock as activity starts to die down and let temp ramp up into the 70s or 80s...

Usually lose about a quart to trub, post-fermentation, so should end up with about 4.5 gal. Keg 2.5 gal, then rack 2 gal into 3 gal carboy and add some Brett. After a few months, dry hop with hops of your choice (1-2 oz), then bottle condition.

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  • Last Updated: 2023-11-20 20:34 UTC