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Dupont-style Saison

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

Original Gravity:

1.069

Final Gravity:

1.021

ABV (standard):

6.3%

IBU (tinseth):

13.0

SRM (morey):

9.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	East Kent Goldings (Pellet)	10.63	50%
1 oz	Styrian Goldings (Pellet)	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.

Last Updated and Sharing

437

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Brews

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