Belgian Saisan - Beer Recipe - Brewer's Friend

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Belgian Saisan

177 calories 11.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Daniel Langmaid
Rating:
4.00 (1 Review)

Calories: 177 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Monday May 7th 2012
1.055
1.004
6.7%
41.0
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 80%
0.50 lb Belgian - Munich0.5 lb Munich 38 6 4.4%
0.50 lb Belgian - Wheat0.5 lb Wheat 38 1.8 4.4%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4.4%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 46 0.5 6.7%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 27.57 40%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.9 Boil 60 min 13.44 20%
2 oz Saaz2 oz Saaz Hops Leaf/Whole 5.3 Boil 0 min 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Other Boil 30 min.
0.50 tsp yeast nutrient Other Boil 10 min.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.2 qt Single Infusion Mash Infusion -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.35 g | 17.4 qt) 3.91 15.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.44 g | 29.8 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 8.51 34
Equipment Profile Used: System Default
 
Notes

Mashed in at about 170F which brought it to about 148 to 150 depending on the spot. I added in 1 pint of cold water which brought it to about 148. Stirred at 30min and 50min. Drew off about 2 gallons and brought to a short boil. I added it back in and this brought it to about 175F. Hope that wasn't too high. I didn't boil the mashout for very long because I want it to be highly fermentable (dunno if that actually matters).

Bay Area Mashers World Cup of Beer 2013 2nd Place winner.

http://www.worldcupofbeer.com/scores/2013winner.pdf



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  • Last Updated: 2013-12-31 18:35 UTC