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The Oaks 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: 5.75 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 73% (brew house)
Source: RevFrank
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/marks-saison/

Created: Saturday May 14th 2022

Original Gravity:

1.049

Final Gravity:

1.009

ABV (standard):

5.2%

IBU (tinseth):

43.0

SRM (morey):

5.4

Mash pH

5.3

Cost $

n/a

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Brew Log History

Target 70°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Dingemans - Belgian Pilsner Malt7 lb Belgian Pilsner Malt	37	1.6	70%
2 lb	Dingemans - Munich MD2 lb Munich MD	36.5	6.3	20%
0.50 lb	Dingemans - Biscuit0.5 lb Biscuit	34.5	22	5%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	5%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Styrian Goldings1.5 oz Styrian Goldings Hops	Pellet	5.5	First Wort	0 min	34.34	60%
0.50 oz	BSG - Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	60 min	6.62	20%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	5 min	2.07	20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Styrian Goldings (Pellet)	36.41	80%
0.50 oz	BSG - Saaz (Pellet) 0.49999999885628 oz Saaz (Pellet) Hops	6.62	20%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6 gal	Strike	140 °F	133 °F	20 min
	Temperature	133 °F	147 °F	60 min
1 gal	Fly Sparge	147 °F	163 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	10 min.
2 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
2.20 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.60 g	Baking Soda	Water Agt	Mash	0 min.
4.96 ml	Lactic acid	Water Agt	Mash	1 hr.
0.09 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	77 - 104 °F	Starter:	No
Fermentation Temp:	70 °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: 9.72 psi Temp: 35 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
53	10	21	63	68	0
WATER Ca 34 ppm, Mg 9 ppm, Na 28 ppm, SO4 72 ppm, Cl 49 ppm
Mash Chemistry and Brewing Water Calculator

Notes

YEAST
1.8 L starter Wyeast 3724 Belgian Saison
1 L starter Omega Yeast OYL-500 Saisonstein added at 1.035 SG

Directions:
Target a mash pH of 5.3. Mash in at 133°F (56°C), hold 20 minutes, and then raise mash to 147°F (64°C) and hold 60 minutes. Mash out at 168°F (76°C) and hold 10 minutes. Lauter, then boil for 75 minutes, adding hops, Fermax, and Whirlfloc as indicated.

Chill to 78°F (26°C) and pitch starter of Wyeast 3724. Raise temperature to 94°F (34°C) over 5 days and hold at 94°F (34°C) for 3 days. On day 9, cool to 72°F (22°C) and pitch starter of Saisonstein on day 10. By day 17, gravity should settle at 1.006. Cool by 9°F (5°C) per day to 36°F (2°C). Force carbonate to 2.5 vol. (5 g/L) CO2.

HOPS
Saaz is a substitute for Styrian Celeia hops

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-02-24 23:26 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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The Oaks Saison

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