Saison d'Ete - Beer Recipe - Brewer's Friend

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Saison d'Ete

188 calories 18.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 70 min
Batch Size: 3.35 gallons (ending kettle volume)
Pre Boil Size: 4.15 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Fats Schindee / SARA
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Wednesday May 10th 2017
1.057
1.013
5.8%
22.2
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb Belgian - Pilsner5.25 lb Pilsner 37 1.6 72.4%
12 oz German - Wheat Malt12 oz Wheat Malt 37 2 10.3%
10 oz German - Vienna10 oz Vienna 37 4 8.6%
10 oz Flaked Oats10 oz Flaked Oats 33 2.2 8.6%
116 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz East Kent Goldings0.6 oz East Kent Goldings Hops Pellet 6.1 Boil 70 min 22.21 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
0.25 tsp Wyeast Beer yeast nutrient Other Boil 10 min.
 
Yeast
White Labs - American Farmhouse Blend WLP670
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 134 B cells required
Dregs
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 43 39 67 217
Heard on The Sour Hour that SARA uses local water. Got these numbers from 2016 report:
http://www.soquelcreekwater.org/sites/default/files/documents/Reports/2016wqr.pdf
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt BIAB Infusion -- 148 °F 75 min
6.72 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.31 21.2  
Mash volume with grains 5.89 23.5  
Grain absorption losses -0.91 -3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.12 g | 20.5 qt) 4.15 16.6  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 2.38 g | 9.5 qt) 3.35 13.4  
Estimated amount in fermentor 3.35 13.4  
Total: 5.31 21.2
Equipment Profile Used: System Default
 
Notes

Grew up a starter of 670, along with dregs from SARA Saison Bernice (on which this recipe is based) and Goose Island Sofie.

Start fermentation at 65° for a couple days, then raise to 68, then 72, then let free rise into the upper 70s...

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  • Last Updated: 2017-07-16 21:56 UTC