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Summer Saison

175 calories 12.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 34.21 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Wednesday October 18th 2023
Similar Recipes

Saison

by Beardbrew

OG: 1.054 FG: 1.004 ABV: 6.5% IBU: 26

1.054
1.006
6.3%
23.6
4.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Joe White - Pilsner / Export Pilsner4 kg Pilsner / Export Pilsner 36.8 2 58.8%
1 kg Coopers - Premium Pale Malt1 kg Premium Pale Malt 37 3.2 14.7%
1 kg Joe White - Vienna Malt1 kg Vienna Malt 35.9 3.37 14.7%
0.50 kg Gladfield - Big O, Malted Oats0.5 kg Big O, Malted Oats 27.5 2.28 7.4%
0.30 kg Honey Pot - AU - Honey Pot - Leatherwood Honey0.3 kg AU - Honey Pot - Leatherwood Honey - (late boil kettle addition) 35 5 4.4%
6.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Mosaic5 g Mosaic Hops Pellet 12.5 Boil 60 min 6.43 7.7%
15 g Motueka15 g Motueka Hops Pellet 7 Boil 30 min 8.3 23.1%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Boil 30 min 5.34 23.1%
15 g Motueka15 g Motueka Hops Pellet 7 Boil 5 min 2.15 23.1%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Boil 5 min 1.38 23.1%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Baking Soda Water Agt Mash 0 min.
10 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 170.5 g       Temp: 20 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Strike 73 °C 67 °C 75 min
20 L Batch Sparge -- -- --
Starting Mash Thickness: 3.4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 22.1
Mash volume with grains 26.4
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 19.5 L) 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.2 L) 34.2
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 27
Going into fermentor 27
Total: 41.6  
Equipment Profile Used: System Default
 
Notes

Add half salts/lactic acid to strike water and half to sparge.

Add honey with final hops.

Ferment at 26C.

*OG was 1052. M29 yeast dropped it to 1004 in 4 days!

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  • Last Updated: 2023-10-29 01:48 UTC