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Saison

123 calories 9.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 123 calories (Per 12oz)
Carbs: 9.5 g (Per 12oz)
Created: Friday January 17th 2020
1.038
1.005
4.3%
31.5
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.60 lb Belgian - Pilsner7.6 lb Pilsner 37 1.6 96.2%
3 oz Corn Sugar - Dextrose3 oz Corn Sugar - Dextrose 42 0.5 3.8%
7.79 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Warrior0.1 oz Warrior Hops Pellet 17 Boil 60 min 6.94 1.8%
1.72 oz Hallertau Mittelfruh1.72 oz Hallertau Mittelfruh Hops Pellet 2.2 Boil 25 min 10.74 30.7%
1.03 oz Styrian Golding1.03 oz Styrian Golding Hops Pellet 3 Boil 25 min 8.77 18.4%
1.72 oz Styrian Golding1.72 oz Styrian Golding Hops Pellet 3 Whirlpool 25 min 3.51 30.7%
1.03 oz Hallertau Mittelfruh1.03 oz Hallertau Mittelfruh Hops Pellet 2.2 Whirlpool 25 min 1.54 18.4%
5.60 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Saisonstein’s Monster OYL-500
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.8 gal Strike 153 °F 152 °F 60 min
5 gal Sparge -- -- --
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 147 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 3.04 12.2  
Mash volume with grains 3.65 14.6  
Grain absorption losses -0.95 -3.8  
Remaining sparge water volume (equipment estimates 5.36 g | 21.4 qt) 4.85 19.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0.1  
Pre boil volume (equipment estimates 7.21 g | 28.8 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 5.6 g | 22.4 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.1 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 7.89 31.5
Equipment Profile Used: System Default
 
Notes

Mash for 60–90 minutes at 147°F (64°C). Boil for 90 minutes, following the hops schedule. You can add the dextrose as soon as the wort comes to a boil (because it can take a while to dissolve all of that sugar), but it can just as easily be added at the end of the boil with the whirlpool hops.

Ferment at the high end of your yeast’s temperature tolerance. After terminal gravity is achieved, condition the beer for one month at cellar temperature. (Or shorter. Or longer. Or warmer. Or colder. Best to experiment with this period of maturation). Bottle-condition to a carbonation 3.2–3.7 volumes of CO2.

BREWER’S NOTES
The recipe may seem basic, but it is the perfect foil for experimentation. Care to add more simple sugar or no simple sugar to the kettle? I would absolutely recommend experimenting with this parameter. Care to conduct a quick and warm maturation after primary fermentation and bottle soon thereafter? It would certainly be fun/educational to tweak this variable. Bottle-condition with honey instead of dextrose? Sure, why not? Brewing standard recipes such as this one while focusing on tweaks to brewing, fermentation, maturation, or packaging variables is the best way to develop your skills as a brewer.

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  • Last Updated: 2020-01-17 20:37 UTC