Saison

Selected Style and Target Specs
16C-Belgian And French Ale-Saison

Minimum OG: 1.048 SG Maximum OG: 1.065 SG
Minimum FG: 1.002 SG Maximum FG: 1.012 SG
Minimum IBU: 20 IBU Maximum IBU: 35 IBU
Minimum Color: 5.0 SRM Maximum Color: 14.0 SRM


Recipe Overview
Wort Volume Before Boil: 14.00 US gals Wort Volume After Boil: 12.00 US gals
Volume Transferred: 11.00 US gals Water Added To Fermenter: 0.0 qts
Volume At Pitching: 11.00 US gals Volume Of Finished Beer: 10.00 US gals
Expected Pre-Boil Gravity: 1.048 SG Expected OG: 1.056 SG
Expected FG: 1.012 SG Apparent Attenuation: 77.4 %
Expected ABV: 5.8 % Expected ABW: 4.5 %
Expected IBU: (using Tinseth): 22.6 IBU Expected Color: (using Morey): 4.7 SRM
BU:GU ratio: 0.41 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 ˚F


Fermentables
Ingredient Amount % MCU When
Belgian Pilsen Malt 16lb 0oz 66.7 % 2.1 In Mash/Steeped
German Dark Munich Malt 4lb 0oz 16.7 % 3.0 In Mash/Steeped
German Wheat Malt 2lb 0oz 8.3 % 0.3 In Mash/Steeped
Sugar - White Sugar/Sucrose 2lb 0oz 8.3 % 0.0 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Sterling 7.0 % 2.00 oz 22.6 Loose Pellet Hops 60 Min From End
US Sterling 7.0 % 1.00 oz 0.0 Loose Pellet Hops At turn off


Other Ingredients
Ingredient Amount When


Yeasts
Yeast Strain Amount Used
White Labs WLP565-Belgian Saison I 2 packs


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride (ppm): 0 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (65C/149F)

Step Type Temperature Duration
Rest at 149 ˚F 60


Recipe Notes