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Classic Saison

Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 2.25 gallons (ending kettle volume)
Pre Boil Size: 3.25 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Fats Schindee
Calories: 182 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)

Created: Friday February 20th 2015

Original Gravity:

1.056

Final Gravity:

1.007

ABV (standard):

6.4%

IBU (tinseth):

27.6

SRM (morey):

5.6

Mash pH

5.3

Cost $

n/a

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Brew Log History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.25 lb	Belgian - Pilsner3.25 lb Pilsner	37	1.6	76.5%
6 oz	Munich - Light 10L6 oz Munich - Light 10L	33	10	8.8%
5 oz	Flaked Wheat5 oz Flaked Wheat	34	2	7.4%
2 oz	Cane Sugar2 oz Cane Sugar - (late boil kettle addition)	46	0	2.9%
1.50 oz	Caramel / Crystal 60L1.5 oz Caramel / Crystal 60L	34	60	2.2%
1.50 oz	German - Acidulated Malt1.5 oz Acidulated Malt	27	3.4	2.2%
68 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.45 oz	Hallertau Hersbrucker1.45 oz Hallertau Hersbrucker Hops	Pellet	2	Boil	60 min	27.61	72.5%
0.55 oz	Hallertau Hersbrucker0.55 oz Hallertau Hersbrucker Hops	Pellet	2	Boil	0 min		27.5%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Hallertau Hersbrucker (Pellet)		27.61	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9 qt	BIAB	Infusion	--	150 °F	60 min
5.32 qt	Dunk sparge in new pot	Sparge	--	168 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc	Fining	Boil	5 min.
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.40 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 88 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.93 oz CO₂ Level: 3.0 Volumes

Target Water Profile

RO water

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

Notes

Ferment at 68 for 3 days, then raise 2 degrees per day until 78, and finish out there for 3 weeks total before bottling.

Last Updated and Sharing

161

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Brews

Public: Yup, Shared
Last Updated: 2023-08-18 13:50 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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Classic Saison

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