Spring Saison - Beer Recipe - Brewer's Friend

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Spring Saison

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 2.75 gallons (ending kettle volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 68% (ending kettle)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Tuesday March 31st 2020
1.065
1.015
6.8%
27.4
11.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Belgian - Pilsner4.5 lb Pilsner 37 1.6 65.7%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 7.3%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 7.3%
0.50 lb American - Red Wheat0.5 lb Red Wheat 38 2.5 7.3%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L 35 20 3.6%
0.10 lb Rice Hulls0.1 lb Rice Hulls 0 0 1.5%
0.50 lb ginger syrup - ginger syrup0.5 lb ginger syrup - (late boil kettle addition) 30 80 7.3%
6.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hallertau Blanc0.25 oz Hallertau Blanc Hops Pellet 9.23 Boil 60 min 16.9 25%
0.25 oz Hallertau Blanc0.25 oz Hallertau Blanc Hops Pellet 9.23 Boil 15 min 8.38 25%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 2.9 Boil 5 min 2.12 50%
1 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Austin - DW Treatment Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.19 8.8  
Mash volume with grains 2.66 10.6  
Grain absorption losses -0.73 -2.9  
Remaining sparge water volume 2.54 10.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.2 g | 16.8 qt) 3.75 15  
Volume increase from sugar/extract (late additions) 0.09 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 2.3 g | 9.2 qt) 2.75 11  
Estimated amount in fermentor 2.75 11  
Total: 4.73 18.9
Equipment Profile Used: System Default
"Spring Saison" Saison beer recipe by Brewer #44139. All Grain, ABV 6.82%, IBU 27.4, SRM 11.62, Fermentables: (Pilsner, Belgian Candi Sugar - Clear/Blond (0L), Flaked Rye, Red Wheat, Caramel / Crystal 20L, Rice Hulls, ginger syrup) Hops: (Hallertau Blanc, Styrian Goldings)
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  • Last Updated: 2020-04-04 22:02 UTC