Thievery Saison - Beer Recipe - Brewer's Friend

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Thievery Saison

174 calories 11.2 g 12 oz
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Beer Stats
Method: Extract
Style: Saison
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 174 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Wednesday May 20th 2020
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#205 Belgian summer

by noelmueller

OG: 1.051 FG: 1.010 ABV: 5.3% IBU: 16

1.054
1.004
6.5%
23.9
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - DME Pilsen Light4 lb DME Pilsen Light 45 2 66.7%
1 lb Briess - DME Bavarian Wheat1 lb DME Bavarian Wheat 44.6 3 16.7%
1 lb Cane Sugar1 lb Cane Sugar 46 0 16.7%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 90 min 23.91 50%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Seed Spice Other 1 min.
1 oz Oregon Fruit - Blood Orange Flavor Other 1 min.
1 tsp Paradise Seeds - Ground Spice Other 1 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1.50 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 17.67 psi       Temp: 40 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Fremont City Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.88 g | 27.5 qt) 5.55 22.2  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5 g | 20 qt) 5.5 22  
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 5.55 22.2
Equipment Profile Used: System Default
 
Notes

Credit to https://www.seriouseats.com/recipes/2011/12/homebrewing-saison-recipe-how-to-brew-saison.html

First Saison so I want to use someone else's recipe; we'll revisit after first brew. Probably drop the OG and ABV for the next batch.

Lowered Pale DME to 4 lbs from 6 lbs. OG was way too high. ABV ended up @ ~9%.

Way too boozy. Letting it sit for a while to see if it cleans up.

Instructions:

As always, clean and sanitize cold side equipment and ensure hot side equipment is clean.

  1. Collect 6 gallons of water in kettle.

  2. Add all fermentables.

  3. Bring to boil.

  4. Start timer for 90 minutes.

  5. Add 1 oz Hallertau hops.

  6. Add 1 oz Hallertau hops at flame out.

  7. Cool wort to fermentation temperature.

  8. Transfer to fermentor.

  9. Oxygenate wort.

  10. Take a gravity reading.

  11. Pitch yeast and seal.
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  • Last Updated: 2020-06-25 14:56 UTC