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Belgian Saisan

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Daniel Langmaid
Rating:

4.00 (1 Review)

Calories: 177 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)

Created: Monday May 7th 2012

Original Gravity:

1.055

Final Gravity:

1.004

ABV (standard):

6.7%

IBU (tinseth):

41.0

SRM (morey):

6.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Belgian - Pilsner9 lb Pilsner	37	1.6	80%
0.50 lb	Belgian - Munich0.5 lb Munich	38	6	4.4%
0.50 lb	Belgian - Wheat0.5 lb Wheat	38	1.8	4.4%
0.50 lb	Belgian - CaraMunich0.5 lb CaraMunich	33	50	4.4%
0.75 lb	Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose	46	0.5	6.7%
11.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	4	Boil	60 min	27.57	40%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.9	Boil	60 min	13.44	20%
2 oz	Saaz2 oz Saaz Hops	Leaf/Whole	5.3	Boil	0 min		40%
5 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)	27.57	40%
1 oz	Hallertau Mittelfruh (Pellet)	13.44	20%
2 oz	Saaz (Leaf/Whole)		40%
5 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13.2 qt	Single Infusion Mash	Infusion	--	148 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	whirlfloc		Other	Boil	30 min.
0.50 tsp	yeast nutrient		Other	Boil	10 min.

Yeast

White Labs - Belgian Saison II Yeast WLP566

Amount:	1 Each	Cost:
Attenuation (custom):	93%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Mashed in at about 170F which brought it to about 148 to 150 depending on the spot. I added in 1 pint of cold water which brought it to about 148. Stirred at 30min and 50min. Drew off about 2 gallons and brought to a short boil. I added it back in and this brought it to about 175F. Hope that wasn't too high. I didn't boil the mashout for very long because I want it to be highly fermentable (dunno if that actually matters).

Bay Area Mashers World Cup of Beer 2013 2nd Place winner.

http://www.worldcupofbeer.com/scores/2013winner.pdf

Award Winning Recipe

Last Updated and Sharing

4,790

Views

Brews

Public: Yup, Shared
Last Updated: 2013-12-31 18:35 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:

brian0saurusrex

FIN

Westside Brew

Discussion about this recipe:

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System Account • 11/14/2013 at 02:59pm
The 566 is my yeast of choice for this style. Seems like a simple recipe, which is what it should be.

CibaoBrewing • 02/14/2019 at 05:06pm

4 of 5

what water profile did you use on this?

BrewHop • 02/14/2019 at 05:19pm

BrewHop • 02/14/2019 at 05:22pm
Hey, this was made before I started adjusting water chemistry. However, I lived in the eastern SD Bay Area which has pretty soft water which is ideal for making this brew.

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