Belgian Saison - Farmhouse Style Ale - Beer Recipe - Brewer's Friend

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Belgian Saison - Farmhouse Style Ale

180 calories 16.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MJ
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Saturday November 24th 2012
1.055
1.011
5.8%
14.0
2.8
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Pilsen5 lb Dry Malt Extract - Pilsen 42 2 71.4%
1 lb American - White Wheat1 lb White Wheat 40 2.8 14.3%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 14.3%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.5 Boil 60 min 11.21 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 2.78 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Bitter Orange Peel Spice Boil 15 min.
0.25 tsp Irish Moss (Ground) Fining Boil 15 min.
8 each Crushed Peppercorns Flavor Boil 0 min.
1 tbsp Coriander Flavor Boil 0 min.
0.50 oz Bitter Orange Peel Spice Boil 0 min.
2 g Paradise Seeds Flavor Boil 0 min.
 
Yeast
White Labs - Belgian Style Saison Blend WLP568
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
70 - 80 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 3/4 cup      
 
Target Water Profile
Boston, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 37 57 84 76
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Crush White Wheat Grain Infusion -- 152 °F 30 min
10 qt Vorlauf, Sparge Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.23 g | 24.9 qt) 3.65 14.6  
Mash volume with grains (equipment estimates 6.23 g | 24.9 qt) 3.73 14.9  
Grain absorption losses (steeping) -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.65 14.6
Equipment Profile Used: System Default
 
Notes

Belgian Saison Style Ale is mildly hopped, light in color delicately spiced with coriander, orange peel, paradise seeds & peppercorns
Actual Ingredients; 5Lbs. Briess Pilsen or Golden Light 1 Lbs. Belgian Light Candy Sugar 1 Lbs. White Wheat 1 oz. Hallertau Hop Pellets (6.5%AA)1 oz. Saaz Hop Pellets (4%AA)1/4 Tsp. Irish moss 1 Tbsp. Coriander 8 Black Peppercorns (Need to Crush) 2 grams Paradise Seeds (Grains of Paradise) 1 oz. Bitter Orange Peel
-After sparge add the dried Malt, Candy sugar & 1oz. of Hallertau Hop Pellets and boil for 30 minutes.
-Add ½ oz. Saaz Hop Pellets, ½ oz. of the Bitter Orange Peel & Irish Moss and continue boiling for 15 minutes.
-Remove from Heat; add last of ½ oz. Saaz Hop Pellets, Crushed Peppercorns, Coriander, ½ oz. of the Bitter Orange Peel and the 2 grams Paradise Seeds
-Then I steep for 15 minutes with lid on

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  • Last Updated: 2019-03-19 15:04 UTC