SAIGON SAISON - Beer Recipe - Brewer's Friend

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SAIGON SAISON

213 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TODD MCCLURE
Hop Utilization: 84%
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Tuesday November 13th 2012
1.065
1.011
7.1%
33.2
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 61.5%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 15.4%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 7.7%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 3.8%
0.50 lb Finland - Crystal Malt 500.5 lb Crystal Malt 50 35 19 3.8%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.8%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Calypso0.5 oz Calypso Hops Pellet 13 Boil at 200 °F 60 min 20.65 27.8%
0.30 oz Belma0.3 oz Belma Hops Pellet 9.4 Boil at 200 °F 30 min 6.89 16.7%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Whirlpool at 200 °F 0 min 3.25 27.8%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Whirlpool 0 min 2.38 27.8%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Whirlpool 15 min.
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2
 
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
20.25 qt Infusion -- 149 °F 60 min
12.25 qt Sparge -- 185 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.84 g | 23.4 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.16 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 8.63 34.5
Equipment Profile Used: System Default
"SAIGON SAISON" Saison beer recipe by TODD MCCLURE. All Grain, ABV 7.08%, IBU 33.17, SRM 8.01, Fermentables: (Pilsner, Belgian Candi Sugar - Clear/Blond (0L), Munich - Light 10L, Wheat, Crystal Malt 50, Biscuit, Aromatic) Hops: (Calypso, Belma, Sorachi Ace, Cascade) Other: (5.2 pH Stabilizer)
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  • Last Updated: 2019-08-14 18:04 UTC