Siason d'export - Beer Recipe - Brewer's Friend

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Siason d'export

Created: Sunday March 27th 2016
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211 calories 20.4 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Big Daddies Brewery
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
1.064
1.014
6.5%
28.9
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Belgian - Pilsner10.5 lb Pilsner 37 1.6 80%
0.75 lb Belgian - Wheat0.75 lb Wheat 38 1.8 5.7%
0.75 lb German - Vienna0.75 lb Vienna 37 4 5.7%
2 oz Belgian - CaraMunich2 oz CaraMunich 33 50 1%
1 lb Cane Sugar1 lb Cane Sugar 46 0 7.6%
13.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau German3 oz Hallertau German Hops Pellet 2.5 Boil 60 min 28.85 80%
0.75 oz Hallertau German0.75 oz Hallertau German Hops Pellet 2.5 Boil 0 min 20%
3.75 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 445 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
94 26 20 94 95 93
10 Gallons WH Decarbonated with Lyme
6 Gr Gypsum
7 Gr Calcium Chloride
.9 tsp lactic acid on standby for Mash PH
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.03 16.1  
Mash volume with grains 5 20  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume 5.66 22.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 8.39 g | 33.6 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil volume (equipment estimates 5.61 g | 22.4 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.69 38.8
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 97.2%
Pre-Boil: 91% 33.6 ppg
Ending Kettle: 83% 32 ppg
Brew House: 76% 29.3 ppg
Wort Volume:
6 Gallons
  • Expected 6 Gallons of fermentable wort.
  • Expected OG: 1.064
  • Actual OG: 1.070
Alcohol and Attenuation:
ABV: 8.4%
  • Apparent Attenuation: 91.4%
  • Actual FG: 1.006
  • Calories per 12oz 211 calories
  • Carbohydrates per 12oz 20.4 g
Amount Packaged:
5 Gallons
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 53
  • Pints: 40
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
4/3/2016 4:33 PM
over 9 years ago 		+0 Mash Complete 1.051 31.4 Quarts 2/20/2021 3:43 AM
over 4 years ago
4/3/2016 8:29 PM
over 9 years ago 		+0 Brew Day Complete 1.070 22 Quarts 2/20/2021 3:43 AM
over 4 years ago
4/4/2016 11:00 AM
over 9 years ago 		+1 Pre-Boil Gravity 1.051 32 Quarts 2/20/2021 3:43 AM
over 4 years ago
4/4/2016 11:01 AM
over 9 years ago 		+1 Boil Complete 1.070 24 Quarts 2/20/2021 3:43 AM
over 4 years ago
4/4/2016 11:07 AM
over 9 years ago 		+1 Yeast Starter   2/20/2021 3:43 AM
over 4 years ago 		Used Wyeast Belgian Saison 2 old packs (6 months old) and started 1 week ahead of time then chilled. Pitched at 58* and set temp to 68*.
4/4/2016 11:10 AM
over 9 years ago 		+1 Other   2/20/2021 3:43 AM
over 4 years ago 		40 Second Oxygenation @ 1700 hrs and 20 more seconds @ 1915 hrs.
4/4/2016 11:12 AM
over 9 years ago 		+1 Other   2/20/2021 3:43 AM
over 4 years ago 		Fermentation vigorous by 0600 hrs, coming out of top of fermenter.
4/4/2016 11:13 AM
over 9 years ago 		+1 Other   2/20/2021 3:43 AM
over 4 years ago 		Raised fermentation temp to 69*
4/5/2016 12:48 PM
over 9 years ago 		+2 Other   2/20/2021 3:43 AM
over 4 years ago 		Raised fermentation temp to 70*
4/8/2016 10:16 AM
over 9 years ago 		+5 Other   2/20/2021 3:43 AM
over 4 years ago 		Raised fermentation temp to 71*
4/8/2016 10:16 AM
over 9 years ago 		+5 Other   2/20/2021 3:43 AM
over 4 years ago 		Raised fermentation temp to 72*
4/13/2016 10:27 AM
over 8 years ago 		+10 Other   2/20/2021 3:43 AM
over 4 years ago 		At fermentation temp to 73*
4/13/2016 10:27 AM
over 8 years ago 		+10 Other   2/20/2021 3:43 AM
over 4 years ago 		Raised fermentation temp to 74*
4/13/2016 10:28 AM
over 8 years ago 		+10 Other   2/20/2021 3:43 AM
over 4 years ago 		Raised fermentation temp to 75*
4/13/2016 10:29 AM
over 8 years ago 		+10 Other   2/20/2021 3:43 AM
over 4 years ago 		Raised fermentation temp to 76*
4/13/2016 10:31 AM
over 8 years ago 		+10 Other   2/20/2021 3:43 AM
over 4 years ago 		Raised fermentation temp to 77*
Roused yeast
Cleaned temp probe/ rubber cap and air lock
4/14/2016 10:16 AM
over 8 years ago 		+11 Other   2/20/2021 3:43 AM
over 4 years ago 		Raised fermentation temp to 78*
4/16/2016 2:15 AM
over 8 years ago 		+13 Sample 1.017   2/20/2021 3:43 AM
over 4 years ago 		Tasted and smelled like a siason. Very Yeasty
Sample was very chalky. Yeast still in suspension????
4/16/2016 11:25 AM
over 8 years ago 		+13 Other   2/20/2021 3:43 AM
over 4 years ago 		Raised Fermentation temp to 80*
4/16/2016 11:26 AM
over 8 years ago 		+13 Other   2/20/2021 3:43 AM
over 4 years ago 		Raised fermentation temp to 79*
4/17/2016 8:45 PM
over 8 years ago 		+14 Other   2/20/2021 3:43 AM
over 4 years ago 		Moved from Fermentation Chamber to upstairs bathroom
4/17/2016 8:46 PM
over 8 years ago 		+14 Other   2/20/2021 3:43 AM
over 4 years ago 		Dry hopped with .75 oz Hallertau
4/26/2016 2:13 AM
over 8 years ago 		+23 Sample 1.009   2/20/2021 3:43 AM
over 4 years ago
5/1/2016 6:43 PM
over 8 years ago 		+28 Racked 1.006 20 Quarts 2/20/2021 3:43 AM
over 4 years ago 		1tsp gelatin finings
Racked to a keg and moved to basement @ 57*
5/22/2016 12:00 PM
over 8 years ago 		+49 Other   2/20/2021 3:43 AM
over 4 years ago 		Moved to chest freezer for
3.25 Volumes is 17.5 PSI
6/11/2016 7:19 PM
over 8 years ago 		+69 Fermentation Complete 1.006   2/20/2021 3:43 AM
over 4 years ago
4/5/2017 2:56 AM
over 8 years ago 		+367 Tasting Note   2/20/2021 3:43 AM
over 4 years ago 		25 Points National Homebrew Competition notes that Fermentation too high and need to check yeast health. This goes in line with using old yeast and technique of raising temp daily to 80. Next time use better yeast and wait at least 3 days to start raising temperature technique.
4/5/2017 2:58 AM
over 8 years ago 		+367 Packaged 20 Quarts 2/20/2021 3:43 AM
over 4 years ago
 
Notes
  1. HSS did not have Munich10* so I substituted Vienna.
  2. Start Fermentation at 68 and raise 1 each day until 80* is reached.
  3. If beer has not dried out (stuck fermentation) add a second yeast such as American Ale or a dry Champagne yeast.
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  • Last Updated: 2016-04-03 11:48 UTC