Mandy & Wesley’s French Saison - Beer Recipe - Brewer's Friend

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Mandy & Wesley’s French Saison

196 calories 10.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 76% (brew house)
Source: American Homebrewers Association
Calories: 196 calories (Per 12oz)
Carbs: 10.8 g (Per 12oz)
Created: Tuesday February 6th 2024
1.061
1.002
7.8%
45.2
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.33 lb Belgian - Pilsner8.33 lb Pilsner 37 1.6 61.9%
1.67 lb Flaked Oats1.667 lb Flaked Oats 33 2.2 12.4%
1.67 lb Flaked Wheat1.667 lb Flaked Wheat 34 2 12.4%
0.83 lb German - Vienna0.83 lb Vienna 37 4 6.2%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.7%
0.47 lb German - Acidulated Malt0.467 lb Acidulated Malt 27 3.4 3.5%
13.46 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.76 oz Magnum0.76 oz Magnum Hops Pellet 15.7 Boil 90 min 42.07 23.3%
1.67 oz Styrian Goldings1.667 oz Styrian Goldings Hops Pellet 1.6 Whirlpool 10 min 1.66 51.2%
0.83 oz Saaz0.83 oz Saaz Hops Pellet 2.8 Whirlpool 10 min 1.45 25.5%
3.26 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - Wyeast 3711
Amount:
1 Liters
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 255 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 17.67 psi       Temp: 40 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Spring water with salts added pre-mash
Start fermentation at 70 and increase 1-2 degrees each day for 4 days to 77. Finish fermentation at 77.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 qt Acid rest Infusion 102 °F 102 °F 15 min
Sacch rest Infusion 148 °F 148 °F 60 min
Sacch rest Infusion 154 °F 154 °F 30 min
Mash out Infusion 175 °F 175 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.21 g | 40.8 qt) 9.93 39.7  
Mash volume with grains (equipment estimates 11.29 g | 45.2 qt) 11.01 44  
Grain absorption losses -1.68 -6.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.28 g | 33.1 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Top off amount 0.09 0.4  
Volume into fermentor 6 24  
Total: 9.93 39.7
Equipment Profile Used: System Default
"Mandy & Wesley’s French Saison" Saison beer recipe by American Homebrewers Association. BIAB, ABV 7.77%, IBU 45.18, SRM 7.67, Fermentables: (Pilsner, Flaked Oats, Flaked Wheat, Vienna, Caramel / Crystal 80L, Acidulated Malt) Hops: (Magnum, Styrian Goldings, Saaz) Other: (Calcium Chloride (dihydrate), Epsom Salt)
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  • Last Updated: 2024-02-12 20:05 UTC