Summer Saison - Beer Recipe - Brewer's Friend

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Summer Saison

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.79 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Benjamin Stange
Hop Utilization: 95%
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Friday February 2nd 2024
1.050
1.012
4.9%
23.0
4.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 77.8%
1 lb Belgian - Wheat1 lb Wheat 38 1.8 11.1%
0.25 lb Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 2.8%
0.75 lb Belgian Candi Sugar - Clear/Blond (0L)0.75 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 8.3%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 8 Boil 90 min 17.43 50%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 8 Boil 15 min 4.04 25%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 8 Whirlpool 0 min 1.5 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Mash 0 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Springfield Mo Fullbright Station
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
5.09 gal Strike 156 °F 150 °F 60 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 3.09 12.4  
Mash volume with grains 3.75 15  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 5.41 g | 21.7 qt) 4.92 19.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 6.79 27.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.01 20  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Going into fermentor 5 20  
Total: 8.01 32
Equipment Profile Used: System Default
 
Notes

Mash in at 150°F for one hour or until starch conversion is complete.

Sparge with 180°F water.

Bring to a boil and add first hop addition.

After 75 minutes, add sugar, Irish Moss, and the ¼ ounce of East Kent Goldings.

Boil another 15 minutes, then turn off heat and add ¼ ounce East Kent Goldings.

Stir very well or whirlpool, then cool to 70°F.

Rack to fermenter and pitch yeast.

Ferment at 68°F until primary fermentation is completed, then bottle or keg condition and allow several weeks for conditioning.

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  • Last Updated: 2024-02-02 14:21 UTC