Saison de Table - Beer Recipe - Brewer's Friend

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Saison de Table

147 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Drew Beechum
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Monday October 21st 2019
1.045
1.008
4.9%
20.2
4.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Viking - Pilsner Malt5.5 lb Pilsner Malt 37 1.9 71%
1 lb Viking - Finland - Munich - Light 10L1 lb Finland - Munich - Light 10L 33 6.56 12.9%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 9.7%
0.50 lb Briess - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 6.5%
7.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 14.4 Boil 60 min 20.15 33.3%
0.80 oz Saaz0.8 oz Saaz Hops Pellet 3.5 Boil 0 min 66.7%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 g Gypsum Water Agt Mash 1 hr.
0.70 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.10 g Epsom Salt Water Agt Mash 1 hr.
0.20 g Table Salt Water Agt Mash 1 hr.
2.30 g Gypsum Water Agt Sparge 10 min.
0.90 g Calcium Chloride (anhydrous) Water Agt Sparge 10 min.
1.40 g Epsom Salt Water Agt Sparge 10 min.
0.20 g Table Salt Water Agt Sparge 10 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Yellow Dry
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 5 45 105 0
Brun Water Yellow Dry
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike Strike -- 150 °F 60 min
Mash Out Temperature 170 °F 170 °F 10 min
4.6 gal Sparge Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.83 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.83 qt/lb 0.34 1.4  
Mash volume with grains 0.4 1.6  
Grain absorption losses -0.09 -0.4  
Remaining sparge water volume (equipment estimates 6.96 g | 27.8 qt) 6.42 25.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.4 25.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.4 g | 25.6 qt) 6 24  
Total: 6.76 27
Equipment Profile Used: System Default
 
Notes

Begin fermentation at 65F for 3 days. Free rise or force-increase to 80F-90F to produce esters and phenols.

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  • Last Updated: 2019-10-31 23:43 UTC