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2024 Spring Saison

Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (ending kettle)
Hop Utilization: 92%
Calories: 141 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)

Created: Wednesday September 11th 2024

Farmarcheek Eddie

by guco

OG: 1.054 FG: 1.005 ABV: 6.4% IBU: 38

Midtbrygg Saison

by Midtbrygg

OG: 1.056 FG: 1.008 ABV: 6.3% IBU: 33

Original Gravity:

1.047

Final Gravity:

1.006

ABV (standard):

5.4%

IBU (tinseth):

39.3

SRM (morey):

6.4

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	Voyager Craft Malt - Atlas Latrobe3 kg Atlas Latrobe	37.6	2.03	62.2%
0.52 kg	Voyager Craft Malt - Heritage Rye0.52 kg Heritage Rye	38.5	3.05	10.8%
0.52 kg	Gladfield - Rye Malt0.52 kg Rye Malt	35	3	10.8%
0.50 kg	New Zealand - Wheat Malt0.5 kg Wheat Malt	35.4	2.13	10.4%
0.13 kg	Weyermann - Acidulated0.13 kg Acidulated	27	3.4	2.7%
0.13 kg	Cane Sugar0.125 kg Cane Sugar - (late boil kettle addition)	46	0	2.6%
0.03 kg	Gladfield - Eclipse Roasted Wheat0.025 kg Eclipse Roasted Wheat	34	525.6	0.5%
4.82 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Magnum20 g Magnum Hops	Pellet	12.5	Boil	75 min	28.79	21.1%
15 g	East Kent Goldings15 g East Kent Goldings Hops	Pellet	5	Boil	15 min	4.1	15.8%
20 g	Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops	Pellet	2.75	Boil	15 min	3.01	21.1%
20 g	East Kent Goldings20 g East Kent Goldings Hops	Pellet	5	Boil	5 min	2.2	21.1%
20 g	Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops	Pellet	2.8	Boil	5 min	1.23	21.1%
95 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Magnum (Pellet) 20 g Magnum (Pellet) Hops	28.79	21.1%
35 g	East Kent Goldings (Pellet) 35 g East Kent Goldings (Pellet) Hops	6.3	36.9%
20 g	Hallertau Mittelfruh (Pellet)	3.01	21.1%
20 g	Hallertau Mittelfruh (Pellet)	1.23	21.1%
95 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16 L	protein rest	Temperature	57 °C	55 °C	5 min
2 L	sacc rest 2	Temperature	55 °C	63 °C	30 min
	sacc rest	Temperature	63 °C	68 °C	30 min
	Glycoprotein rest	Temperature	68 °C	72 °C	10 min
	Mash out	Temperature	72 °C	77 °C	10 min
17 L	sparge	Sparge	75 °C	75 °C	15 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
8 g	Gypsum	Water Agt	Mash	1 hr.
0.80 ml	Phosphoric acid	Water Agt	Sparge	1 hr.

Yeast

Mangrove Jack - French Saison Ale M29

Amount:	1 Each	Cost:
Attenuation (avg):	87.5%	Flocculation:	Medium
Optimum Temp:	26 - 32 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash in 9am Thurs 21 Nov 2024.
Collected 30 litres @11 brix=1.042 (after adding 125g sucrose on the way to the boil).
Boiling 11am.
Into fermenter 1:30pm, 24 litres after cooling, 21 litres into fermenter @25C, 60 sec O2, into fridge to finish cooling.
Yeast = pack of MG French Saison dry, plus for complexity about 50ml Saison Dupont and Saison Dottignies slurry from 2021, and 250ml Mogwai Saison slurry from Feb 24. Pitched at 18.3C at 7pm.
12pm Friday 22/11 upped to 18.5C. 3 pm Saturday 11.5 brix=1.040.
1pm Sun 23/11 9 brix=1.026, removed from fridge and put in sitting room, 21C ambient. 9pm Sunday 20.5C. 8am Monday 25/11 23C 7.25 brix=1.016, replaced foil with clingfilm, moved to back corridor.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-11-25 05:57 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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