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Belgian Saison

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 97%
Calories: 161 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)

Created: Wednesday July 31st 2024

Bill Saison

by mscbuck

OG: 1.058 FG: 1.004 ABV: 7.0% IBU: 23

Original Gravity:

1.050

Final Gravity:

1.004

ABV (standard):

6.1%

IBU (tinseth):

20.0

SRM (morey):

5.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Rahr - North Star Pils9 lb North Star Pils	36.3	1.7	82.8%
10 oz	American - White Wheat10 oz White Wheat	40	2.8	5.7%
10 oz	Munich - Light 10L10 oz Munich - Light 10L	33	10	5.7%
5 oz	Honey Malt5 oz Honey Malt	37	25	2.9%
5 oz	Brown Sugar5 oz Brown Sugar	45	15	2.9%
174 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	4.5	Boil at 212 °F	60 min	14.7	33.3%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	4.5	Boil at 212 °F	10 min	5.33	33.3%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	4.5	Hop Stand at 160 °F	15 min		33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	East Kent Goldings (Pellet)		20.03	99.9%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7 gal	Temperature	90 °F	90 °F	20 min
	Temperature	90 °F	113 °F	20 min
	Temperature	113 °F	130 °F	20 min
	Temperature	130 °F	148 °F	60 min
	Temperature	148 °F	168 °F	15 min

Yeast

Fermentis - Safale - Belgian Saison Ale Yeast BE-134

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	64 - 82 °F	Starter:	No
Fermentation Temp:	90 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 6.1 oz Temp: 72 °F CO₂ Level: 2.7 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
49	0	0	60	75	0
R/O water 10 gal 3 g Gypsum 4 g calcium chloride 3 g Epsom salt .50 g salt add to ten gal then pre-boil for 1 hour. keg condition at room temp with 6 oz table sugar
Mash Chemistry and Brewing Water Calculator

Notes

fully express this wide diversity of flavor in your beer, it’s recommended to ferment above 68°F. Below this temperature you’ll lose a bit of its aromatic potential.
At 68°F you’ll have a good profile in terms of fruitiness (tropical fruits amongst other things). By increasing the temperature, to 75°F for example, you’ll change the fruitiness profile, going from tropical to that of banana or apple notes. But the main impact of increasing the temperature will be to accentuate the phenolic power of the yeast giving to your beer spicier, clove-like flavors.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-08-13 15:35 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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