Belgian Saison - Beer Recipe - Brewer's Friend

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Belgian Saison

192 calories 21 g 330 ml
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 12.4 °P (recipe based estimate)
Post Boil Gravity: 1.1 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: OEB
Calories: 192 calories (Per 330ml)
Carbs: 21 g (Per 330ml)
Created: Monday April 13th 2020
15.2 °P
4.4 °P
5.9%
23.3
5.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.84 kg New Zealand - Pilsner Malt5.84 kg Pilsner Malt 37.3 1.93 81.6%
429.18 g New Zealand - Wheat Malt429.18 g Wheat Malt 35.4 2.13 6%
129.18 g Belgian - CaraMunich129.18 g CaraMunich 33 50 1.8%
761.98 g Gladfield - Vienna Malt761.98 g Vienna Malt 37.4 3.45 10.6%
7,160.34 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Styrian Goldings100 g Styrian Goldings Hops Pellet 2.5 Boil 45 min 11.64 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
5 g Beer Nutrient Other Boil 15 min.
5 g Whirlfloc Fining Boil 15 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.5 L protein rest Infusion -- 50 °C 15 min
21.5 L Infusion -- 64 °C 60 min
17 L Sparge -- 78 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.5
Mash volume with grains 26.2
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 17.8 L) 17.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 25 L) 28
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28 L) 25
Total: 39.1  
Equipment Profile Used: System Default
"Belgian Saison" Bière de Garde beer recipe by OEB. All Grain, ABV 5.88%, IBU 23.28, SRM 5.72, Fermentables: (Pilsner Malt, Wheat Malt, CaraMunich, Vienna Malt) Hops: (Styrian Goldings) Other: (Gypsum, Lactic acid, Beer Nutrient, Whirlfloc, Calcium Chloride (dihydrate))
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  • Last Updated: 2020-12-05 05:05 UTC