Standard Saison - Beer Recipe - Brewer's Friend

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Standard Saison

176 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Farmhouse Ales
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Saturday March 19th 2016
1.053
1.015
4.9%
31.5
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 90%
1 lb Belgian - Wheat1 lb Wheat 38 1.8 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz East Kent Goldings1.2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 23.82 44.4%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 20 min 6.01 18.5%
0.30 oz East Kent Goldings0.3 oz East Kent Goldings Hops Pellet 5 Boil 2 min 0.5 11.1%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 2 min 0.92 18.5%
0.20 oz Saaz0.2 oz Saaz Hops Pellet 3.5 Boil 2 min 0.23 7.4%
2.70 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Saison
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 10 0 38 115 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 145 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4 16  
Mash volume with grains 4.8 19.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.1 g | 20.4 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.6 g | 30.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Oxygenate/Aerate the wort with about a 30 second blast of oxygen through a stone.
Pitch a very healthy starter.

Place the wort in a temperature controlled environment at 65F for 3 days before letting ramp and raise the temperature to mid 80's and 90's. It's perfectly safe to drive a Saison yeast this hard if you've started cooler.

Use sanitized foil over hole in lid instead of airlock.

***

Pull three gallons, add different strains of brett and let sit for two-three months before bottling. Pull additional gallon and add dregs from Orval.

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  • Last Updated: 2016-03-21 22:18 UTC