Belgian Saison - Beer Recipe - Brewer's Friend

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Belgian Saison

193 calories 18.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Brulosophy with mod
Calories: 193 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Monday January 30th 2017
1.063
1.013
6.6%
25.0
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,700 g Canadian - Pale 2-Row2700 g Pale 2-Row 36 1.75 45.8%
1,900 g American - Vienna1900 g Vienna 35 4 32.2%
500 g American - Wheat500 g Wheat 38 1.8 8.5%
300 g Canadian - Honey Malt300 g Honey Malt 37 25 5.1%
500 g Corn Sugar - Dextrose500 g Corn Sugar - Dextrose 46 0.5 8.5%
5,900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Willamette25 g Willamette Hops Pellet 6 Boil 60 min 17.89 55.6%
20 g Willamette20 g Willamette Hops Pellet 6 Boil 15 min 7.1 44.4%
45 g / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 L Infusion -- 64 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.9 L) 36
Mash volume with grains (equipment estimates 37.5 L) 39.6
Grain absorption losses -5.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 27.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Volume into fermentor 22
Total: 36  
Equipment Profile Used: System Default
"Belgian Saison" Saison beer recipe by Brulosophy with mod. BIAB, ABV 6.64%, IBU 24.99, SRM 6.19, Fermentables: (Pale 2-Row, Vienna, Wheat, Honey Malt, Corn Sugar - Dextrose) Hops: (Willamette)
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  • Public: Yup, Shared
  • Last Updated: 2017-01-30 05:56 UTC