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Saison't

150 calories 10.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Alex S
No Chill: 5 minute extended hop boil time
Calories: 150 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Tuesday July 9th 2024
1.050
1.005
6.0%
21.4
5.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.15 kg Crisp Malting - No.19 Floor Malt Maris Otter2.15 kg No.19 Floor Malt Maris Otter $ 0.00 / kg
$ 0.00 		37 3 62.3%
1.10 kg Crisp Malting - Pale Wheat Malt1.1 kg Pale Wheat Malt $ 0.00 / kg
$ 0.00 		38.7 2 31.9%
0.10 kg Crisp Malting - Crystal Light - 45L0.1 kg Crystal Light - 45L 33.1 45 2.9%
0.10 kg Crisp Malting - Dextrin Malt0.1 kg Dextrin Malt 36.8 1.8 2.9%
3.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops $ 0.00 / g
$ 0.00 		Leaf/Whole 5 Boil at 100 °C 30 min 21.35 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.50 g Lactic acid $ 0.00 / kg
$ 0.00 		Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1.50 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 20 °C       CO2 Level: 3.75 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
15 L Strike 72 °C 67 °C 60 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 22.2 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 13.8
Mash volume with grains 16.1
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 11.4 L) 10.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 15
Going into fermentor 15
Total: 24.4  
Equipment Profile Used: System Default
 
Notes

in the boil add only 10g into the main boil and take a small portion to boil with the remaining 20g for the same 30 minutes. 5L of the main batch to be used for a lambic and the remaining 10L for a saison with the hop tincture added.

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  • Last Updated: 2024-08-20 14:33 UTC