Belgium Saison

Post #1 made 3 years ago
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[center]Belgium Saison[/center]

Recipe Overview

Brewer:
Style: Belgium Saison
Source Recipe Link:
ABV: 4.7% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.049
IBU's (Tinseth): 21.8
Bitterness to Gravity Ratio: 0.45
Colour: 13.9 EBC = 7.1 SRM

Kettle Efficiency (as in EIB and EAW): 84.5 %
Efficiency into Fermentor (EIF): 72.5 %

Note: This is a Multi-Step Mash - See 'Mash Steps' Below

Times and Temperatures

Mash: 20 mins at 55 C = 131 F
Boil: 90 min
Ferment: 2 days at 20 C = 68 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;

Total Water Needed (TWN): 36.01 L = 9.51 G
Volume into Boil (VIB): 33.27 L = 8.79 G @ 1.034
Volume of Ambient Wort (VAW): 22.17 L = 5.86 G @ 1.049
Volume into Fermentor (VIF): 19 L = 5.02 G @ 1.049
Volume into Packaging (VIP): 17.59 L = 4.65 G @ 1.012 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)

80.4% Weyermann Pilsner (3.3 EBC = 1.7 SRM) 3489 grams = 7.69 pounds
8.2% Pale Wheat Malt (3.9 EBC = 2 SRM) 354 grams = 0.78 pounds
7% Weyermann Carahell (25 EBC = 12.7 SRM) 303 grams = 0.67 pounds
3.5% Weyermann Acidulated (5 EBC = 2.5 SRM) 152 grams = 0.33 pounds
0.7% Light Chocolate (500 EBC = 253.8 SRM) 30 grams = 0.07 pounds
0.2% Black Malt (1400 EBC = 710.7 SRM) 10 grams = 0.02 pounds

The Hop Bill (Based on Tinseth Formula)

17.1 IBU Perle Pellets (7.5%AA) 18.7 grams = 0.658 ounces at 80 mins
4.8 IBU Perle Pellets (6.5%AA) 12.8 grams = 0.453 ounces at 15 mins

Mash Steps

Mash Type: Multi-Step Mash - First Step: Protein Rest for 20 mins at 55 C = 131 F

Strike Water Needed (SWN): 36.72 L = 9.7 G 55.4 C = 131.8 F
for 20 mins at 64 C = 147.2 F
for 60 mins at 71 C = 159.8 F
for 10 mins at 75.6 C = 168.08 F

Miscellaneous Ingredients

#VALUE!

Chilling & Hop Management Methods

Fermentation & Conditioning

Fermentation: WLP566 Saison II for 2 days at 20 C = 68 F

Special Instructions/Notes on this Beer

Raise temperature to 24'c by 1'c a day.
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Last edited by tim_n on 12 Jul 2016, 04:20, edited 1 time in total.

Belgium Saison

Post #2 made 3 years ago
That looks like an interesting beer! Are you going for a reddish colour with the dark malts? I've done it before but it isn't to style in the traditional sense.

I'm also wondering about the 20 minutes at 62 and the longer rest at 71. I would be inclined to swap the times around to make sure it finishes nice and dry.

Looks like a tasty beer!

Post #3 made 3 years ago
Contrarian wrote:That looks like an interesting beer! Are you going for a reddish colour with the dark malts? I've done it before but it isn't to style in the traditional sense.

I'm also wondering about the 20 minutes at 62 and the longer rest at 71. I would be inclined to swap the times around to make sure it finishes nice and dry.

Looks like a tasty beer!
This was a recipe (adjusted to BIAB) from a winning beer at the home brew festival 2015. It wasn't red, more cloudy yellow - the steps were from the brewer - it wasn't particularly dry, but still a really excellent beer!
Last edited by tim_n on 12 Jul 2016, 04:52, edited 1 time in total.
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