Belgian Saison
Saison
6.7% / 13.8 °P
Recipe by
Durul Güven
All Grain
Jet 30
71.85% efficiency
Batch Volume: 28 L
Boil Time: 60 min
Mash Water: 28.75 L
Sparge Water: 9.51 L
Total Water: 38.26 L
Boil Volume: 33.81 L
Pre-Boil Gravity: 1.050
Vitals
Original Gravity: 1.056
Final Gravity (Adv): 1.005
IBU (Tinseth): 29
BU/GU: 0.52
Color: 13.5 SRM
Mash
Temperature — 45 °C — 15 min
Temperature — 55 °C — 15 min
Temperature — 65 °C — 60 min
Temperature — 75 °C — 10 min
Malts (7.25 kg)
3.57 kg (46.9%) — Weyermann Abbey Malt — Grain — 22.5 SRM
1.31 kg (17.2%) — Weyermann Pilsner — Grain — 1.7 SRM
700 g (9.2%) — Wheat Flaked — Grain — 1.6 SRM
700 g (9.2%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM
610 g (8%) — Weyermann Rye Malt — Grain — 3 SRM
360 g (4.7%) — Weyermann Carapils/Carafoam — Grain — 2 SRM
Other (360 g)
360 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (72 g)
11 g (16 IBU) — Hallertau Taurus 14.8% — First Wort
20 g (8 IBU) — Hallertau Blanc 10.5% — Boil — 10 min
41 g (5 IBU) — Hallertau Blanc 10.5% — Aroma — 20 minhopstand
Hopstand at 80 °C
Miscs
2.607 g — Calcium Chloride (CaCl2) — Mash
2.134 g — Epsom Salt (MgSO4) — Mash
7.879 g — Gypsum (CaSO4) — Mash
1.159 g — Calcium Chloride (CaCl2) — Sparge
0.946 g — Epsom Salt (MgSO4) — Sparge
3.514 g — Gypsum (CaSO4) — Sparge
Yeast
1 pkg — White Labs WLP550 Belgian Ale 85%
Fermentation
Primary — 20 °C — 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
93Mg2+
14Na+
1Cl-
47SO42-
188HCO3-
81
Og :1060
FG:1009
