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Saison

210 calories 18.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday March 1st 2017
1.064
1.011
6.9%
29.9
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Belgian - Pilsner5.5 lb Pilsner 37 1.6 69.4%
1.83 lb Belgian - Wheat1.83 lb Wheat 38 1.8 23.1%
0.31 lb German - Vienna0.31 lb Vienna 37 4 3.9%
0.24 lb German - Munich Light0.24 lb Munich Light 37 6 3%
0.05 lb American - Midnight Wheat Malt0.05 lb Midnight Wheat Malt 33 550 0.6%
7.93 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Saaz0.25 oz Saaz Hops Pellet 2.4 First Wort 0 min 2.03 9.3%
0.30 oz Willamette0.3 oz Willamette Hops Pellet 3.8 First Wort 0 min 3.86 11.1%
0.90 oz Willamette0.9 oz Willamette Hops Pellet 3.8 Boil 60 min 19.11 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 2.4 Boil 10 min 4.86 37%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 2.4 Boil 0 min 9.3%
2.70 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.09 g | 24.4 qt) 4.99 20  
Mash volume with grains (equipment estimates 6.73 g | 26.9 qt) 5.63 22.5  
Grain absorption losses -0.99 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.85 g | 19.4 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 3.25 13  
Volume into fermentor 3.25 13  
Total: 4.99 20
Equipment Profile Used: System Default
 
Notes

When using WY3711 (French Saison), no sugar addition is needed. The sugar for typical saison recipes is to make up for underattenuation of certain yeasts, such as the Dupont Saison strain. This strain supposedly keeps a good mouthfeel while also taking the gravity down quick and low.

Morning Of:
--Yeast = 7.2 grams
--Dextrose = 3.6 grams

Afternoon
--Yeast = 2.0 grams
--Dextrose = 1.0 grams

  1. Add 2nd dose of yeast/dextrose
    2a. Hydrate Irish Moss
    2b. Start burner
  2. Get to strike temp (160 deg)
  3. Add SMB
  4. Add Salts and Acid
  5. Add Brewtan B and Cinnamon
  6. SMB should mop up residual O2 in 5 minutes.
  7. Mash in slowly

    Gypsum = 0.7 grams
    CaCl2 = 1.0 grams
    Epson Salt = 0.9 grams
    Canning Salt = 0.3 grams
    Lactic Acid = 2.0 mL

    Mash Additions:
    -SMB - 1.02 grams
    -Brewtan B - 0.70 grams
    -Cinnamon Verum - 0.83 grams

    Boil Additions:
    -@ 16 minutes Brewtan B - 0.85 grams
    -@ 15 minutes Irish Moss - 1.63 grams
    -@ 10 minutes Wyeast Nutrient - 1.43 grams

    Estimated Mash Ph = 5.37
    Actual Mash Ph =

    Post Mash Volume (no squeeze) =
    Post Mash Gravity =

    Post Boil Volume =
    Post Boil Gravity =

    Volume in Kettle =
    Volume into Fermenter =

    1 Package Yeast (4 months old)

    1 lpm Oxygen for 45 sec
    Shake/Stir
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  • Last Updated: 2017-03-03 00:53 UTC