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Saison du Pont

188 calories 20 carbs
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kyle Waterbury
Calories: 188 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Sunday November 15th 2015
1.057
1.015
5.55%
28.04
3.71
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8.5 lb United Kingdom - Pilsen8.5 lb Pilsen 36 1.8 80.5%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 9.5%
0.35 lb American - Pale 2-Row0.35 lb Pale 2-Row 37 1.8 3.3%
0.65 lb American - Wheat0.65 lb Wheat 38 1.8 6.2%
1 oz Belgian Candi Sugar - Clear/Blond1 oz Belgian Candi Sugar - Clear/Blond 38 0 0.6%
10.56 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 60 min 21.17 20%
1 oz Saaz1 oz Saaz Hops Pellet 4 Boil 10 min 6.14 40%
1 oz Saaz1 oz Saaz Hops Pellet 4 Boil 1 min 0.73 40%
 
Mash Guidelines
Amount Description Type Temp Time
qt Mash in at about 144 °F (62 °C) for a 40-minute hydration and beta-amylase rest. Then raise the temperature to around 154 °F (68 °C) for a 20-minute alpha-amylase rest. Sparge with about 180 °F (82 °C) water until the grain bed reaches the mash-out temper Sparge 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.5 oz Ginger Flavor Boil 1 min.
0.5 oz Sweet Dreied Orange Peel Flavor Boil 1 min.
0.25 oz Coriander Flavor Boil 1 min.
 
Yeast
White Labs - Belgian Saison III Yeast WLP585
Amount:
1 Each
Attenuation (avg):
72%
Flocculation:
Low-Med
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.15 32.6  
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Remaining sparge water volume 4.21 16.9  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.59 26.4  
Volume increase from sugar/extract (early additions) 0.01 0  
Adjusted starting boil size 6.59 26.4  
Boil off losses -1.5 -6  
Hops absorption losses -0.09 -0.4  
Amount going into fermentor 5 20  
Total: 8.15 32.6
Author: Kyle Waterbury, Method: All Grain, Style: Saison, ABV 5.55%, IBU 28.04, SRM 3.71, Fermentables: (Pilsen, Carapils (Dextrine Malt), Pale 2-Row, Wheat, Belgian Candi Sugar - Clear/Blond) Hops: (Centennial, Saaz) Other: (Ginger, Sweet Dreied Orange Peel, Coriander)
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  • Last Updated: 2015-11-15 16:05 UTC