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Belgian Style Saison

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: Peter Innocenti
Rating:

3.00 (1 Review)

Calories: 183 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)

Created: Wednesday January 25th 2023

Original Gravity:

1.057

Final Gravity:

1.003

ABV (standard):

7.1%

IBU (tinseth):

34.5

SRM (morey):

3.7

Mash pH

5.3

Cost $

n/a

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Fermentation History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	American - Pilsner8 lb Pilsner	37	1.8	71.1%
1 lb	Proximity - Rye Malt1 lb Rye Malt	37.7	4	8.9%
1 lb	Briess - Wheat Malt, White1 lb Wheat Malt, White	39.1	2.5	8.9%
0.50 lb	Briess - Carapils Malt0.5 lb Carapils Malt	34.5	1.5	4.4%
0.75 lb	Belgian Candi Sugar - Clear/Blond (0L)	38	0	6.7%
11.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Blanc1 oz Hallertau Blanc Hops	Pellet	10.9	Boil	10 min	12.76	20%
2 oz	Nelson Sauvin2 oz Nelson Sauvin Hops	Pellet	11.1	Whirlpool	10 min	14.46	40%
2 oz	Nelson Sauvin2 oz Nelson Sauvin Hops	Pellet	11.1	Hop Stand at 155 °F	30 min	7.23	40%
5 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Blanc (Pellet)	12.76	20%
4 oz	Nelson Sauvin (Pellet)	21.69	80%
5 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.96 gal		Strike	156 °F	151 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
0.30 oz	Coriander Seed	Spice	Boil	5 min.
3.50 g	Gypsum	Water Agt	Mash	1 hr.
89.01 ml	Phosphoric acid	Water Agt	Mash	1 hr.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.

Yeast

Lallemand - Belle Saison

Amount:	1.50 Each	Cost:
Attenuation (custom):	92%	Flocculation:	Low
Optimum Temp:	59 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 107 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^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 151. Do a flameout for 20 minutes then do a hop stand at 155 for 30 minutes. Chill to 70 and pitch yeast. Raise temp to 80 during fermentation. My dry yeast expired 1 month before I brewed this so I added 1.5 packs of yeast.

Last Updated and Sharing

297

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Brews

Public: Yup, Shared
Last Updated: 2023-03-12 01:24 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

Discussion about this recipe:

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Bay Brewing • 03/26/2023 at 10:51pm

3 of 5

Used ground coriander and it really messed up the flavor with a lemony taste. Next batch I'll skip it. Not sure if I like the taste of the belle saison yeast, I'll try the Wyeast french saison next. Also not sure if I like Nelson Sauvin hops. Will try Mosaic next time.

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Belgian Style Saison

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