Saison

Selected Style and BJCP Guidelines
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: 7.25 US gals Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.50 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.50 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.046 SG Expected OG: 1.063 SG
Expected FG: 1.014 SG Apparent Attenuation: 76.5 %
Expected ABV: 6.5 % Expected ABW: 5.1 %
Expected IBU (using Rager): 28.4 IBU Expected Color (using Morey): 4.1 SRM
BU:GU ratio: 0.45 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 75.0 mins
Fermentation Temperature: 80 degF


Fermentables
Ingredient Amount % MCU When
Belgian Pilsen Malt 10lb 0oz 78.4 % 2.7 In Mash/Steeped
German Vienna Malt 1lb 0oz 7.8 % 0.6 In Mash/Steeped
US White Wheat Malt 12.00 oz 5.9 % 0.3 In Mash/Steeped
Sugar - Turbinado 8.00 oz 3.9 % 0.8 End Of Boil
Sugar - White Sugar/Sucrose 8.00 oz 3.9 % 0.0 End Of Boil


Hops
Variety Alpha Amount IBU Form When
US Warrior 15.4 % 0.40 oz 26.1 Loose Pellet Hops 60 Min From End
Czech Saaz 3.0 % 1.00 oz 2.4 Loose Pellet Hops 5 Min From End
Czech Saaz 3.0 % 0.20 oz 0.0 Loose Pellet Hops At turn off


Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 1.00 oz In Boil
Black Pepper 0.13 oz In Boil
Coriander Seed 0.13 oz In Boil


Yeast
White Labs WLP565-Belgian Saison I


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

Total Calcium (ppm): 15 Total Magnesium (ppm): 5
Total Sodium (ppm): 14 Total Sulfate (ppm): 0
Total Chloride(ppm): 9 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (64C/147F)

Step Type Temperature Duration
Rest at 147 degF 60


Recipe Notes
Recipe from Jamil Zainasheff with my tweaks. 
 
MASHING 
120F for 10mins. 
147F for 65 mins, longer if necessary 
 
BOILING 
0.25 tsp Black Pepper @ 5 mins 
0.25 tsp Coriander @ 5 mins 
 
FERMENTATION NOTES 
72F for 24 hrs, 80F for 4 days, 82F for 1 day.