Dark Saison (205)

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daily Beer Recipes
Calories: 194 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)

Created: Monday May 15th 2017

Original Gravity:

1.064

Final Gravity:

1.008

ABV (standard):

7.3%

IBU (rager):

28.8

EBC (ebcmorey):

51.6

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	EBC	Bill %
5 kg	Belgian - Pilsner5 kg Pilsner	37	2.77	73.5%
1 kg	American - Rye1 kg Rye	38	7.84	14.7%
0.30 kg	American - Midnight Wheat Malt0.3 kg Midnight Wheat Malt	33	1466.21	4.4%
0.50 kg	Belgian - Munich0.5 kg Munich	38	14.51	7.4%
6.80 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	24.81	50%
50 g	Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	5 min	4.03	50%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Hallertau Mittelfruh (Pellet)		28.84	100%
100 g / $ 0.00

Yeast

Wyeast - Belgian Saison 3724

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Low
Optimum Temp:	21 - 35 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 270 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	65 °C	60 min
		Sparge	--	78 °C	--

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3.7 L/kg	24.8
Mash volume with grains	29.3
Grain absorption losses	-6.8
Remaining sparge water volume (equipment estimates 12.1 L)	10.9
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 29.2 L)	28
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.5
Post boil Volume	23
Going into fermentor	23
Total:	35.7
Equipment Profile Used:	System Default

Notes

Fermentation Schedule:

Pitch a healthy 1L starter at 20 deg C
Leave for 48 hours at 20 deg C and then rise to 25-27 deg C until stable gravity.
- It's worth noting that I have had great success in avoiding the dreaded saison stall by sitting fermenter lid loose on top in order to reduce head pressure. There is a great read about the reason for this here:
  
  https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts

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Last Updated: 2017-05-16 00:02 UTC

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Dark Saison (205)