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SESSION OF THE SEASON SAISON

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)

Created: Saturday March 6th 2021

Original Gravity:

1.046

Final Gravity:

1.008

ABV (standard):

4.9%

IBU (rager):

27.1

SRM (morey):

6.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Belgian - Pale Ale5 lb Pale Ale	38	3.4	55.6%
2 lb	Munich2 lb Munich	37	6	22.2%
0.50 lb	Belgian - Aromatic0.5 lb Aromatic	33	38	5.6%
0.50 lb	Flaked Wheat0.5 lb Flaked Wheat	34	2	5.6%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	42	0.5	11.1%
9 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	18.89	33.3%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	20 min	4.99	33.3%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	10 min	3.19	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Tettnanger (Pellet)	18.89	33.3%
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops	8.18	66.6%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Fly Sparge	--	146 °F	75 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Imperial Yeast - B64 Napoleon

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	72.75 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 83 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^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

SESSION OF THE SEASON SAISON RECIPE (FOR FINAL VOLUME OF 5.5 GALLONS)
Specs:
Estimated O.G. 1.044
Estimated F.G. 1.007
Estimated ABV = 4.9%
Estimated Bitterness = 24 IBUs

Grain Bill & Fermentables:
5 lbs. Belgian pale malt
2 lbs. Munich malt
0.5 lbs. Aromatic malt
0.5 lbs. flaked wheat
1 lb. corn sugar, added with 10 minutes left in the boil

Yeast:
Wyeast 3711XL French Saison, Wyeast 3787XL Trappist High Gravity, Wyeast 3522XL Belgian Ardennes, or Lallemand Belle Saison yeast. If using a liquid yeast strain, pitch 2 packs or do an appropriate yeast starter.
Brewing Process

Mash at 146F for 60 to 75 minutes. Optionally, you may mash at 144F for 30 to 45 minutes, then raise mash temperature to 154F and hold for 30 minutes. Proceed with boil as normal, adding corn sugar with 10 minutes left in the boil.
Ferment at 72-75F for 2 weeks.
A secondary fermentation isn’t neccessary, as saisons can be a bit more cloudy.
This beer may benefit from some conditioning time.

Last Updated and Sharing

438

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Brews

Public: Yup, Shared
Last Updated: 2021-03-10 03:30 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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