Belgian Saison - Beer Recipe - Brewer's Friend

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Belgian Saison

161 calories 10.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 97%
Calories: 161 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Wednesday July 31st 2024
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OG: 1.058 FG: 1.004 ABV: 7.0% IBU: 23

1.050
1.004
6.1%
20.0
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Rahr - North Star Pils9 lb North Star Pils 36.3 1.7 82.8%
10 oz American - White Wheat10 oz White Wheat 40 2.8 5.7%
10 oz Munich - Light 10L10 oz Munich - Light 10L 33 10 5.7%
5 oz Honey Malt5 oz Honey Malt 37 25 2.9%
5 oz Brown Sugar5 oz Brown Sugar 45 15 2.9%
174 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.5 Boil at 212 °F 60 min 14.7 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.5 Boil at 212 °F 10 min 5.33 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.5 Hop Stand at 160 °F 15 min 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 6.1 oz       Temp: 72 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
49 0 0 60 75 0
R/O water 10 gal
3 g Gypsum
4 g calcium chloride
3 g Epsom salt
.50 g salt
add to ten gal then pre-boil for 1 hour.
keg condition at room temp with 6 oz table sugar
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Temperature 90 °F 90 °F 20 min
Temperature 90 °F 113 °F 20 min
Temperature 113 °F 130 °F 20 min
Temperature 130 °F 148 °F 60 min
Temperature 148 °F 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.12 g | 36.5 qt) 8.55 34.2  
Mash volume with grains (equipment estimates 9.97 g | 39.9 qt) 9.39 37.6  
Grain absorption losses -1.32 -5.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Volume into fermentor 6 24  
Total: 8.55 34.2
Equipment Profile Used: System Default
 
Notes

fully express this wide diversity of flavor in your beer, it’s recommended to ferment above 68°F. Below this temperature you’ll lose a bit of its aromatic potential.
At 68°F you’ll have a good profile in terms of fruitiness (tropical fruits amongst other things). By increasing the temperature, to 75°F for example, you’ll change the fruitiness profile, going from tropical to that of banana or apple notes. But the main impact of increasing the temperature will be to accentuate the phenolic power of the yeast giving to your beer spicier, clove-like flavors.

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  • Last Updated: 2024-08-13 15:35 UTC