Saison de Noel - Beer Recipe - Brewer's Friend

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Saison de Noel

226 calories 13.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 4.8 gallons (fermentor volume)
Pre Boil Size: 5.92 gallons
Post Boil Size: 5.2 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Northern Brewer
Hop Utilization: 98%
Calories: 226 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)
Created: Thursday December 28th 2023
1.070
1.004
8.6%
58.6
24.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 76.9%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 3.8%
0.25 lb Weyermann - Carafa III0.25 lb Carafa III 32 525 1.9%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.9%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 7.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Nugget28 g Nugget Hops Pellet 15.1 Boil 60 min 58.56 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1.25 ml Glucabuster Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
30 g Yeast Nutrient - LD Carlson Other Boil 10 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
2 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 310 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-
50 10 16 70 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 156 °F 150 °F 75 min
Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2.17 qt/lb
Starting Grain Temp: 55 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.17 qt/lb 5.97 23.9  
Mash volume with grains 6.85 27.4  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 1.83 g | 7.3 qt) 1.58 6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.17 g | 24.7 qt) 5.92 23.7  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume (equipment estimates 4.8 g | 19.2 qt) 5.2 20.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.2 g | 20.8 qt) 4.8 19.2  
Total: 7.55 30.2
Equipment Profile Used: System Default
 
Notes

Attempting NO SPARGE again. NB recipe calls for Magnum but I was sent Nugget - same difference just noting it. Recipe says to put in Dextrose and Candi Syrup at start of boil. Recipe calls for Wyeast 3711 French Saison liquid yeast but will use the dry BE-134 that was sent. Will ferment "open" for first few days during high activity by placing sanitized aluminum foil over small opening at top of fermenter where the bubbler would go.

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  • Last Updated: 2023-12-28 17:40 UTC