Daylight Savings Saison - Beer Recipe - Brewer's Friend

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Daylight Savings Saison

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Tuesday March 5th 2019
1.049
1.009
5.2%
21.5
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 83.1%
1 lb German - Vienna1 lb Vienna 37 4 10.4%
0.50 lb German - Wheat Malt0.5 lb Wheat Malt 37 2 5.2%
2 oz German - CaraMunich I2 oz CaraMunich I 34 39 1.3%
9.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 30 min 13.6 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 7.84 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal water to 164 Infusion -- 150 °F 60 min
6 gal Collect 7.5 to boil Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.01 12  
Mash volume with grains 3.78 15.1  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 5.9 g | 23.6 qt) 5.95 23.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.45 g | 29.8 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.95 35.8
Equipment Profile Used: System Default
 
Notes

Whirlpool for 10 minutes before cooling to 68 degrees.
Ferment 6 days at 69 degrees then raise to 72 degrees and hold 4 days.

Cold Crash before packaging.

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  • Last Updated: 2023-01-12 19:30 UTC