Classic Belgium Saison - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Classic Belgium Saison

177 calories 16 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nicko
No Chill: 15 minute extended hop boil time
Hop Utilization: 85%
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Thursday March 15th 2018
1.058
1.011
6.1%
27.7
20.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.50 kg German - Pilsner3.5 kg Pilsner 38 2.77 62.8%
1.27 kg German - Wheat Malt1.27 kg Wheat Malt 37 3.84 22.8%
0.60 kg German - CaraMunich I0.6 kg CaraMunich I 34 102.58 10.8%
0.20 kg New Zealand - Medium Crystal Malt0.2 kg Medium Crystal Malt 35.4 148.86 3.6%
5.57 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Motueka20 g Motueka Hops Pellet 6.7 Boil 60 min 17.22 36.4%
20 g Domestic Hallertau20 g Domestic Hallertau Hops Pellet 4.8 Boil 20 min 8.11 36.4%
15 g Domestic Hallertau15 g Domestic Hallertau Hops Pellet 4.8 Boil 0 min 2.4 27.3%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Brewbrite Fining Boil 0 min.
10 g Gypsum Water Agt Mash 1 hr.
5 g CaCl2 Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 150 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Mt Lofty Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
143 16 38 164 190 77
Add 10g Gypsum and 5g CaCl2 to 29.7 litres total volume of Toowoomba Mt Lofty Town Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.7 L Mash In Infusion -- 64.4 °C 90 min
29.7 L Mash Out Temperature -- 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.4 L) 35
Mash volume with grains (equipment estimates 37.1 L) 38.6
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Volume into fermentor 21
Total: 35  
Equipment Profile Used: System Default
 
Notes

Initial fermentation temp 18-19 deg C using open fermentation for primary to avoid too much CO2 pressure. Put a layer of Alfoil over the fermator or place the lid losely. Once primary has finished (3-4 days) fit the lid and airlock and put temp up to 29 - 32 deg C until fermentation finished.

Last Updated and Sharing
 
338
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-16 04:22 UTC