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Saison

231 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.13 gallons
Post Boil Size: 2.56 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 96%
Calories: 231 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Saturday February 24th 2024
1.070
1.014
7.5%
32.9
4.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 lb American - Pilsner4.6 lb Pilsner 37 1.8 66.7%
1.38 lb German - Wheat Malt1.38 lb Wheat Malt 37 2 20%
0.46 lb German - Vienna0.46 lb Vienna 37 4 6.7%
0.46 lb Cane Sugar0.46 lb Cane Sugar 46 0 6.7%
6.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Styrian Goldings0.75 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 28.12 42.9%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 4.76 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2.89 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash --
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 121 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 120 °F 20 min
Infusion -- 150 °F 60 min
Infusion -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.09 g | 20.3 qt) 4.15 16.6  
Mash volume with grains (equipment estimates 5.6 g | 22.4 qt) 4.67 18.7  
Grain absorption losses -0.81 -3.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 4.07 g | 16.3 qt) 3.13 12.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.56 10.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.56 g | 10.2 qt) 2.5 10  
Total: 4.15 16.6
Equipment Profile Used: System Default
 
Notes

Based on Drew Beechum's Saison Ete: https://www.maltosefalcons.com/blogs/brewing-techniques-tips/a-guide-to-saisons-and-saison-yeasts

Ferment with WY 3726.
Other good options are WY3724 and WLP565

Fermentation notes: Many saison strains are ostensible backpressure sensitive. Therefore, open ferment (just with sanitized foil over top of fermenter) until airlock activity slows.

Pitch yeast at 65 F, and maintain temperature for 3 days. Then ramp up to ~80 degrees.

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  • Last Updated: 2024-06-05 00:11 UTC