saison v2 - Beer Recipe - Brewer's Friend

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saison v2

236 calories 18.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 32.42 liters
Post Boil Size: 26.25 liters
Pre Boil Gravity: 10.4 °P (recipe based estimate)
Post Boil Gravity: 12.7 °P (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 95%
Calories: 236 calories (Per 500ml)
Carbs: 18.9 g (Per 500ml)
Created: Thursday March 13th 2025
12.7 °P
1.9 °P
5.8%
31.9
8.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 kg Belgian - Pilsner3.25 kg Pilsner 37 1.6 63.7%
0.50 kg Rye0.5 kg Rye 38 3.5 9.8%
200 g American - Victory200 g Victory 34 28 3.9%
0.50 kg The Swaen - Swaen Vienna0.5 kg Swaen Vienna 36.8 4.5 9.8%
16 oz Candi Syrup - Belgian Candi Syrup - D-4516 oz Belgian Candi Syrup - D-45 32 45 8.9%
200 g Castle Malting - Château Acid (Malta Acida)200 g Château Acid (Malta Acida) 34 4.1 3.9%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 16.5 Boil 60 min 17.86 11.8%
25 g Barbe Rouge25 g Barbe Rouge Hops Pellet 8.5 Boil 10 min 8.34 29.4%
50 g Barbe Rouge50 g Barbe Rouge Hops Pellet 8.5 Whirlpool at 80 °C 25 min 5.67 58.8%
85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Sparge 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Sparge 1 hr.
0.10 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
22 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Brasserie Dupont
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 20 10 30 90 60
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.385 L Strike 65 °C 64 °C 60 min
16.09 L Sparge 80 °C 80 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17
Mash volume with grains 20
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 18.4 L) 20.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 30.1 L) 32.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 24.3 L) 26.3
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 24
Total: 37.6  
Equipment Profile Used: System Default
"saison v2" Saison beer recipe by NathanUK. All Grain, ABV 5.79%, IBU 31.86, SRM 8.45, Fermentables: (Pilsner, Rye, Victory, Swaen Vienna, Belgian Candi Syrup - D-45, Château Acid (Malta Acida)) Hops: (Magnum, Barbe Rouge) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt)
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  • Last Updated: 2025-03-18 05:03 UTC