Saison - Beer Recipe - Brewer's Friend

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Saison

187 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 78% (brew house)
Source: marc
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Saturday October 10th 2015
1.061
1.014
6.2%
32.0
11.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1 kg Belgian - Pilsner1 kg Pilsner 37 2.77 36.7%
1 kg Belgian - Pale Ale1 kg Pale Ale 38 7.58 36.7%
0.50 kg Belgian - Wheat0.5 kg Wheat 38 3.31 18.3%
0.13 kg United Kingdom - Amber0.125 kg Amber 32 70.55 4.6%
0.10 kg Cane Sugar0.1 kg Cane Sugar 46 3.7%
2.73 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Leaf/Whole 4 Boil 60 min 21.92 44.6%
13 g Saaz13 g Saaz Hops Leaf/Whole 2.5 Boil 60 min 7.12 23.2%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Leaf/Whole 4 Aroma 10 min 1.59 8.9%
7 g Saaz7 g Saaz Hops Leaf/Whole 2.5 Aroma 10 min 1.39 12.5%
6 g Hallertau Mittelfruh6 g Hallertau Mittelfruh Hops Leaf/Whole 4 Dry Hop 14 days 10.7%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Coriander Seeds Spice Boil 10 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
Yes
Orval culture colony 1 smells like normal yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Wijk bij Duurstede (Cothen), UT, The Netherlands
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42 8 14 13 0 172
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 55 min
-- -- 72 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7.9
Mash volume with grains 9.6
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 12.5 L) 10.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 17 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 11
Going into fermentor 11
Total: 18.5  
Equipment Profile Used: System Default
 
Notes

This one took first prize 'licht smalbier' in the 1995 national contest.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-10-10 18:55 UTC