View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

American farmhouse saison

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Rating:

5.00 (1 Review)

Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)

Created: Friday July 3rd 2015

Original Gravity:

1.054

Final Gravity:

1.010

ABV (standard):

5.8%

IBU (tinseth):

30.4

SRM (morey):

12.8

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	American - Pale 2-Row8.5 lb Pale 2-Row	37	1.8	78%
1 lb	American - Munich - Light 10L1 lb Munich - Light 10L	33	10	9.2%
1 lb	American - Red Wheat1 lb Red Wheat	38	2.5	9.2%
0.40 lb	Belgian Candi Sugar - Dark0.4 lb Belgian Candi Sugar - Dark	38	275	3.7%
10.90 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	colombus1 oz colombus Hops	Pellet	3.5	Boil	60 min	12.08	25%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	10 min	4.38	25%
1 oz	Sorachi Ace1 oz Sorachi Ace Hops	Pellet	11.1	Boil	10 min	13.89	25%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	0 min		25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	colombus (Pellet)	12.08	25%
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops	4.38	50%
1 oz	Sorachi Ace (Pellet)	13.89	25%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	148 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tbsp	Yeast nutrient		Water Agt	Boil	15 min.
1 tbsp	Gypsum		Water Agt	Mash	--

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	Yes
Fermentation Temp:	75 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Add 1 lb cane sugar boiled in about 500ml water and then cooled. Do this after 48-72hrs after fermentation has begun.

If fermented about 75 degrees the yeast should take it down to 1.002

Last Updated and Sharing

4,869

Views

Brews

Public: Yup, Shared
Last Updated: 2015-12-19 22:46 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

Other Brewers Who Brewed This Recipe:

bluegill

allanw

Soapbox

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

nj viking • 12/19/2015 at 10:46pm

5 of 5

Bottled 11/13. used a whole cup table sugar to reach a volume of 3.3vol.

Opened 1st bottle 12/19.
Slightly overcarbed, but subdues in a little while. Very champagne carbonation and a thick solid 1 inch white head in a tulip. Came out a little lighter colorwise, but a very warm color nonetheless.

Let it warm up to around 40, pretty bittey and clean. can taste the two row predominatley.
Let it warm up to 48 and magic happened. Flavors blend more, lemon pops up, earthy/tobacco flavors pop up,the yeast Phenols really shine through.

Goal was to create a nice farmy beer that wont leave me face down in the pig slop after 3 or 4 glasses. This one fits the bill.

Plus 3711 is an awesome yeast that could ferment an old sweaty gym shirt. This beer went from 1.060 to 1.001 at 70 degrees.

Want no ads? Go Premium and unlock all our brewing tools!