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SaisonelleAll

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19.35 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Swish
Calories: 108 calories (Per 330ml)
Carbs: 9.3 g (Per 330ml)

Created: Thursday April 27th 2017

Original Gravity:

1.036

Final Gravity:

1.006

ABV (standard):

4.0%

IBU (tinseth):

33.7

SRM (morey):

3.2

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.20 kg	Weyermann - Extra Pale Premium Pilsner Malt2.2 kg Extra Pale Premium Pilsner Malt	38	1.5	61.5%
0.78 kg	Joe White - Vienna Malt0.78 kg Vienna Malt	35.9	3.37	21.8%
0.45 kg	German - Pale Wheat0.45 kg Pale Wheat	39	1.5	12.6%
0.15 kg	Gladfield - Chit Malt0.15 kg Chit Malt	27	1.52	4.2%
3.58 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8 g	Magnum8 g Magnum Hops	Pellet	15	Boil	50 min	18.56	10.3%
70 g	Riwaka70 g Riwaka Hops	Pellet	4.1	Whirlpool	10 min	15.11	89.7%
78 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
8 g	Magnum (Pellet) 8 g Magnum (Pellet) Hops	18.56	10.3%
70 g	Riwaka (Pellet) 70 g Riwaka (Pellet) Hops	15.11	89.7%
78 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.8 L		Infusion	--	63 °C	30 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
68.44 g	Lemon peel		Flavor	Whirlpool	10 min.

Yeast

Lallemand - Lalbrew Farmhouse Hybrid Saison

Amount:	0.15 Each	Cost:
Attenuation (avg):	82%	Flocculation:	Low
Optimum Temp:	22 - 30 °C	Starter:	Yes
Fermentation Temp:	23 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 129 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.25 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
4	1	5	9	0	11
Ph 5.3
Mash Chemistry and Brewing Water Calculator

Notes

https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts
http://www.homebrewersassociation.org/attachments/0000/2499/MJzym08_Saisons.pdf
https://byo.com/mead/item/1341-saison

Chill to 24c - get temp stable at 26c - Pitch.
Ferment at 26c rising to 30c - with sanitized foil over the top, loosely.

Need 22.7 in keg night before
Take out 6.7 before Mash

October --- Saaz 10

Post boil og 1035
SG - 1010
SG - 27oct - 1000

8dec
12litre - 63c
8litres sparge

OG 1030

05/10
Double mash day
FIRST MASH
Grain weight - 5.5kg
Strike water (3.5l to kg) - 19.25litres
Strike temp - 67c
Mash temp - 60c(strike higher)
Mash pH - 5.68, added 4ml lactic

SECOND MASH
Grain weight - 5.5kg
Strike water (3.5l to kg) - 19.25litres
Strike temp - 70c
Mash temp - 60cish
Mash pH - 5.68, added 8ml lactic - 5.34

BOTH MASHS
Preboil - 1.056 - 5.38 added 2ml lactic

POST BOIL
SG 1.060
Volume - 30L

Post dilution
18litre
1034

09/11 SG 1.002

pewboil 25l - 1.032

pozst 1.036
23 litres

19 litres in fv
No lemon. Peel

Last Updated and Sharing

1,238

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Public: Yup, Shared
Last Updated: 2024-11-08 14:19 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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