Arcane Alchemy Saison Beer Recipe | All Grain Saison by Antmaniac | Brewer's Friend
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Arcane Alchemy Saison

124 calories 11 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Colby Reineke
Hop Utilization: 99%
Calories: 124 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/arcan-alchemy-saison/
Created: Monday June 5th 2023
1.038
1.007
4.1%
41.9
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Rahr - Premium Pilsner5.5 lb Premium Pilsner 36.8 1.75 76.9%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 21%
2.40 oz US - Corn Sugar2.4 oz Corn Sugar 42 0 2.1%
7.15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz CO2 Hop Extract0.1 oz CO2 Hop Extract Hops Pellet 60 Boil 60 min 24.04 2%
1 oz Yakima Chief Hops - Loral LupuLN2 (Cryo)1 oz Loral LupuLN2 (Cryo) Hops Lupulin Pellet 19.5 Hop Stand at 170 °F 0 min 6.9 19.6%
1 oz Yakima Chief Hops - Loral1 oz Loral Hops Pellet 12 Hop Stand at 170 °F 0 min 4.25 19.6%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Hop Stand at 170 °F 0 min 2.83 39.2%
1 oz Barth-Haas - Triple Pearl1 oz Triple Pearl Hops Pellet 10.8 Hop Stand at 170 °F 0 min 3.82 19.6%
5.10 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.62 gal Strike 146 °F 146 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 80 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Lactic acid Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - B56 Rustic
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
68 - 90 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 69 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

I prefer working in percentages where possible—the grist for this recipe is 78% Pilsner malt, 20% flaked wheat, and 2% sugar. I’m a huge fan of low-oxygen brewing, reducing hot-side aeration where possible, and being gentle as possible throughout the brewing process. This produces the cleanest, brightest beer possible.

I start by de-oxygenating all my brewing liquor by boiling the entire amount first, then cooling it down to my mash strike temperature. I treat the entire brewing liquor with all minerals (mash and sparging water together) to a 1:2 ratio of sulfate to chloride after the de-oxygenating boil, but before cooling. Do not exceed 100 ppm chloride.

Acidify all of the brewing liquor using lactic acid to achieve a mash pH between 5.1 and 5.3. Mash for 45–60 minutes at 145–147°F (63–64°C). Mash pH should fall between 5.1 and 5.3, but add additional acid if the pH is above 5.3. Gently vorlauf for 20 to 25 minutes or until runoff is very clear. Sparge until the full volume is achieved in the kettle, stop sparging if gravity falls below 1.010, and top up the kettle with excess brewing liquor to achieve the full boil volume.

Boil for 90 minutes. At 60 minutes add the CO2 hop extract, targeting 30 IBUs. After the boil, cool the wort down to 170–160°F (77–71°C). Add the remaining hops, shooting for roughly 1 oz./gal. (7.5 g/L). Whirlpool the hops and let the hops and trub settle for 25–30 minutes. Cool the wort to 67°F (19°C) and rack into the fermenter.

Oxygenate the wort at 1.5 L/min for 1 to 2 minutes with pure O2. Pitch one pack of Rustic Imperial yeast or Wyeast 3726 Farmhouse Ale Yeast for 200 billion or 1.04M cells/mL/°P. Hold temperature at 67–70°F (19–21°C) for first 24 hours, then let the fermentation free-rise to 95–100°F (35–38°C). Hold that temperature until fermentation is complete. Near the tail end of the fermentation (around 1.010/2.6°P or so), attach a spunding valve. Crash cool and condition for 1 to 2 weeks at 32°F (0°C). Force carbonate to 2.7–3 vol. (5.4–6 g/L) of CO2.



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  • Last Updated: 2023-06-05 19:32 UTC
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