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Anthony's Summer Saison

Method: All Grain
Style: Saison
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 153 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)

Created: Thursday August 17th 2023

Saison de l'hiver

by Brianlewis32009

OG: 1.057 FG: 1.011 ABV: 6.1% IBU: 29

Original Gravity:

1.047

Final Gravity:

1.007

ABV (standard):

5.3%

IBU (tinseth):

25.1

SRM (morey):

2.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Dingemans - Belgian Pilsner Malt6 lb Belgian Pilsner Malt	37	1.6	66.7%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	22.2%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	42	0.5	11.1%
9 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Artisan - Perle0.5 oz Perle Hops	Pellet	7.1	Boil	60 min	13.14	14.3%
2 oz	HBC 11342 oz HBC 1134 Hops	Pellet	9.1	Whirlpool at 180 °F	20 min	8.67	57.1%
1 oz	Lorien1 oz Lorien Hops	Pellet	4.5	Boil	5 min	3.32	28.6%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Artisan - Perle (Pellet)	13.14	14.3%
2 oz	HBC 1134 (Pellet)	8.67	57.1%
1 oz	Lorien (Pellet)	3.32	28.6%
3.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 gal		Infusion	151 °F	148 °F	120 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Gypsum		Water Agt	Mash	0 min.
0.50 tsp	Yeast Nutrient		Other	Mash	0 min.

Yeast

Wyeast - Belgian Saison 3724

Amount:	1 Each	Cost:
Attenuation (custom):	81%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.73 psi Temp: 40 °F CO₂ Level: 2.45 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

Mash at 148 for 120 minutes.

Boil for 120 minutes.

Cool to 70 then add yeast. Cover with a cloth (vs lid) so there is no pressure build-up. Let temp free-rise as needed.

Keg after ~10 days.

Brew day: mashed with recirc for 2 hours then sparked with 1 gallon. Gravity was 1043 pre sparge and 1038 after sparge.

After 2 hour boil chilled to 170 and added hops For 20 min whirlpool. Gravity post boil was 1043. Chilled to 75 then moved to fermenter. Realized I’d forgotten to add corn sugar to the boil, so added 1 pint of wort to a pot with the sugar and boiled then added back to the fermenter.

Waited for yeast to cool to 72 before adding yeast. Put a cloth on top of fermenter so there’s no pressure build up.

After a week fermentation was stuck at 1015 so increased temp to 77. It then dropped to 1007. Cooled back to 72 for a few more days before kegging.

Last Updated and Sharing

239

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Brews

Public: Yup, Shared
Last Updated: 2023-08-28 19:07 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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