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Saison Camille

Method: All Grain
Style: Wild Specialty Beer
Boil Time: 15 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.34 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Tim Hamersly
Hop Utilization: 80%
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)

Created: Thursday January 9th 2025

Original Gravity:

1.051

Final Gravity:

1.008

ABV (standard):

5.7%

IBU (tinseth):

5.4

SRM (morey):

3.9

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Great Western - Superior Pilsen (1.6 °L)4 lb Superior Pilsen (1.6 °L)	35	1.6	34.2%
4 lb	Briess - White Wheat Malt4 lb White Wheat Malt	39.1	2.5	34.2%
18 oz	Flaked Wheat18 oz Flaked Wheat	34	2	9.6%
11.20 oz	Weyermann - Carafoam11.2 oz Carafoam	34.5	2.2	6%
20 oz	Raspberry20 oz Raspberry - (late fermenter addition)	3.15	0	10.7%
10 oz	Pomegranate juice concentrate - US - Pomegranate juice concentrate - Pomegranate - (late boil kettle addition)	20	0	5.3%
187.20 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops		Pellet	3.5	Boil at 212 °F	15 min	5.38	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops		5.38	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 qt	Mash, low end for dry product	Temperature	148 °F	148 °F	90 min
Starting Mash Thickness: 2 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Campden Tablets	Water Agt	Mash	90 min.
10 g	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	90 min.
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
6 ml	Lactic acid	Water Agt	Mash	1 hr.
8 g	CellarScience - FermFed	Other	Mash	10 min.
6 ml	Lactic acid	Water Agt	Mash	0 min.
4 g	Ascorbic Acid	Water Agt	Mash	0 min.
1 each	Whirlfloc	Fining	Boil	10 min.
16 oz	Goodbelly Probiotic	Other	Primary	0 min.
2 ml	Cellarscience - Brutzyme	Water Agt	Secondary	0 min.
1 g	Ascorbic Acid	Water Agt	Kegging	0 min.

Yeast

Lallemand - Lalbrew Farmhouse Hybrid Saison

Amount:	2 Each	Cost:
Attenuation (avg):	82%	Flocculation:	Low
Optimum Temp:	71.6 - 86 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 84 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 19.62 psi Temp: 35 °F CO₂ Level: 3.5 Volumes

Target Water Profile

Crystal Geyser CG Roxane Olancha plant 2024

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
48	4	0	55	57	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash for 90 mins at 148 F

Chill to 100 F.

Pre-acidify to pH 4.5 before adding Lactobacillus (Goodbelly)

Hold temp of 100 F. Seal kettle lid shut. Purge head space with CO2.

Acidify for 24-48 hrs until Target pH of 3.3 is reached.

Boil for 20 mins.
Add 1/2 of the raspberry puree to the boil at 5 min.
Add hops, yeast nutrient, Whirlfloc.

Chill to 75 F, pitch yeast. Double pitch due to low pH.

Ferment for 5-14 days until FG is reached.

Add remainder of raspberry puree 2 days before end of fermentation.

Serving pressure at 35F is 20 psi to maintain proper carbonation.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-03-13 05:55 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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