Dupont-style Saison Beer Recipe | Partial Mash Bière de Garde | Brewer's Friend
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Dupont-style Saison

231 calories 26.5 g 12 oz
Beer Stats
Method: Partial Mash
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.115 (recipe based estimate)
Post Boil Gravity: 1.229 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 231 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Sunday May 30th 2021
1.069
1.021
6.3%
13.0
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - LME Pilsen Light8 lb LME Pilsen Light 37.6 2 82.1%
0.50 lb Briess - Goldpils Vienna Malt0.5 lb Goldpils Vienna Malt 36.8 3.5 5.1%
0.25 lb Munich Malt0.25 lb Munich Malt 36.8 7.87 2.6%
0.50 lb Proximity - Caramunich 600.5 lb Caramunich 60 34.5 60 5.1%
0.50 lb American - CaraCrystal Wheat Malt0.5 lb CaraCrystal Wheat Malt 34 55 5.1%
9.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 10.63 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 2.33 50%
2 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:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 3.5       Temp: 68 °F       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

PARTIAL MASH:
Mash the crushed grains at 150°F (66°C) for 60 minutes. Sparge with 168°F (76°C) water until you get 6 gallons (22.7 l), which will be boiled down to 5 gallons (19 l). Boil the wort for 60 minutes following the hops schedule. After chilling the wort to below 80°F (27°C), pitch the yeast.

Ferment at the recommended temperature for your yeast strain (refer to the yeast lab specs, roughly 65–70°F/18–21°C). Transfer the beer to a secondary fermentor after 10 days of primary fermentation. Continue fermenting at 65–70°F (18–21°C) until all signs of fermentation are gone, usually another 2 weeks. On bottling day, condition with ¾ cup of corn sugar (dextrose) or 1¼ cup of dry malt extract (DME). Rest bottles at 65–70°F (18–21°C) for 10 days until you achieve carbonation. Then enjoy.

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  • Public: Yup, Shared
  • Last Updated: 2021-05-30 19:36 UTC
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