Saison Mois de Soleil - Beer Recipe - Brewer's Friend

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Saison Mois de Soleil

131 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 131 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Saturday February 8th 2020
1.043
1.009
4.4%
25.1
5.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.10 kg Dingemans - Biscuit1.1 kg Biscuit 35 8.43 27.2%
450 g United Kingdom - Wheat450 g Wheat 37 2.3 11.1%
2.50 kg DE - German - German - Pilsner2.5 kg German - German - Pilsner 38 1.6 61.7%
4.05 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 4 Boil 60 min 17.36 33.3%
40 g Saaz40 g Saaz Hops Pellet 2.2 Boil 20 min 7.71 44.4%
20 g Saaz20 g Saaz Hops Pellet 2.2 Aroma 0 min 22.2%
90 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g black pepper Spice Boil 5 min.
1 each zest of bitter orange Flavor Boil 5 min.
12 g Coriander Seeds Herb Boil 5 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 178.6 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.2 L Strike 68 °C 67 °C 90 min
12.3 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 16.2
Mash volume with grains 18.9
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 13.9 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.2 L) 24.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 19 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 19
Total: 29.5  
Equipment Profile Used: System Default
 
Notes

Yeast needs to attenuate highly as Saison needs to ferment dry.

Tasting:
Slight 'soapy' taste detected. Archive recipe

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  • Last Updated: 2020-12-29 18:33 UTC