2017 Spring Saison - Beer Recipe - Brewer's Friend

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2017 Spring Saison

185 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff
Calories: 185 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Wednesday January 25th 2017
1.061
1.008
6.9%
26.9
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 84%
0.30 kg Belgian - Aromatic0.3 kg Aromatic 33 38 5%
0.30 kg Belgian - CaraVienne0.3 kg CaraVienne 34 20 5%
0.30 kg German - Wheat Malt0.3 kg Wheat Malt 37 2 5%
0.05 kg Belgian - Special B0.05 kg Special B 34 115 0.8%
5.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Cascade30 g Cascade Hops Leaf/Whole 7 Boil 60 min 24.69 66.7%
15 g Saaz15 g Saaz Hops Leaf/Whole 3.5 Boil 10 min 2.24 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Protofloc Fining Boil 10 min.
0.25 tsp Yeast nutrient Other Boil 10 min.
1 each Clarity Ferm Other Primary --
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 314 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-
80 5 25 75 80 100
When using Tesco's Ashbeck bottled water I added the following to my mash:

Gypsum 7g
Epsom salt 2.5g
Table salt .5g
Calcium chloride 3g
10% Phosphoric Acid 26mL
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.4 L Temperature -- 66 °C 60 min
7 L Sparge -- 77 °C 20 min
7 L Sparge -- 77 °C 20 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 23.8
Mash volume with grains 27.7
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 12.8 L) 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Do not use an airlock! See https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts about backpressure issues with WLP565. Well, that being said, just don't fill the airlock as the lid will do a better job keeping anything out of the fermenter.

Start fermenter at 19C for 3 days. Every day increase by .5C until 26C at day 17. Shooting for 1.008 and 83% attenuation as I am hoping for a slightly dry Saison to balance out the CaraVienne.

Will be using Tesco Ashbeck for the water.

Going with a 2L starter and will be setting aside one jar for a future batch.

This was an awesome batch of Saison. The Helles that was on tap almost didn't get touched until this was finished.

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  • Last Updated: 2017-12-06 10:04 UTC