Belgian-Style Saison - Beer Recipe - Brewer's Friend

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Belgian-Style Saison

169 calories 13.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 9.0 °P (recipe based estimate)
Efficiency: 72% (brew house)
Source: Aaron Boroskin
Calories: 169 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)
Created: Friday December 14th 2018
12.9 °P
1.9 °P
5.8%
26.1
3.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 54.5%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 18.2%
1 lb German - Rye1 lb Rye 38 3.5 9.1%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 4.5%
1 lb German - Vienna1 lb Vienna 37 4 9.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 First Wort 90 min 6.36 10%
0.30 oz Styrian Goldings0.3 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 3.22 12%
0.30 oz Saaz0.3 oz Saaz Hops Pellet 3.5 Boil 15 min 2.05 12%
0.45 oz Styrian Goldings0.45 oz Styrian Goldings Hops Pellet 5.5 Boil 2 min 0.82 18%
0.35 oz Saaz0.35 oz Saaz Hops Pellet 3.5 Boil 2 min 0.41 14%
0.35 oz Saaz0.35 oz Saaz Hops Pellet 3.5 First Wort 90 min 5.66 14%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.6 First Wort 90 min 7.56 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Yeast Nutrient Other Boil 15 min.
0.50 each Whirlfloc Fining Boil 15 min.
3.20 g Calcium Chloride Water Agt Mash 1 hr.
3.20 g Gypsum Water Agt Mash 1 hr.
0.52 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (custom):
91%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar in Keg       Amount: 2.2 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 14 9 91 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.94 gal Protease rest Infusion -- 131 °F 15 min
Saccharification rest Temperature -- 144 °F 60 min
Alpha Rest Temperature -- 158 °F 15 min
Mash Out Temperature -- 172 °F 15 min
5.46 gal Fly Sparge -- 172 °F 40 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.43 g | 21.7 qt) 5.59 22.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

Fermentation Schedule (influenced by http://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts):

  • Configure Tilt Hydrometer to post fermentation stats to Brewer's Friend
  • Three days @ 65F
  • Unplug chest freezer and remove airlock (replace with sanitized tinfoil). This is to help prevent the yeast stalling out due to potential sensitivity to back-pressure.
  • Ramp to 82F over two days
  • Slowly ramp to 87F over 5 days and hold until fermentation is complete (1-6 days)
  • Replace airlock
  • Disconnect heater and mature for another 10-15 days
  • Cold crash to 34F for a week
  • Package (naturally carbonate in keg)
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  • Last Updated: 2018-12-25 21:55 UTC