Erik's Saison 10 BJCP 25B

All Grain Recipe

Submitted By: Bige2448 (Shared)
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Brewer: Erik
Batch Size: 3.75 galStyle: Saison (25B)
Boil Size: 5.42 galStyle Guide: BJCP 2021
Color: 5.0 SRMEquipment: 001 Edelmetall 8G for Small Batch size
Bitterness: 30.0 IBUsBoil Time: 60 min
Est OG: 1.061 (14.9° P)Mash Profile: 01 Single Infusion, Light/Medium Body, ( 148 F ) Batch Sparge
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.50 gal Distilled Water Water 1
5.35 ml Lactic Acid (Mash 60 min) Misc 2
3.00 g Calcium Chloride (Mash 60 min) Misc 3
1.90 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1.90 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
1.00 g Baking Soda (Mash 60 min) Misc 6
0.10 g Salt (Mash 60 min) Misc 7
8.00 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 8
4 lbs 8.00 oz Malteurop Pilsen (1.8 SRM) Grain 9
2 lbs 4.00 oz Pale Ale Malt (Rahr) (3.5 SRM) Grain 10
1 lbs White Wheat Malt (Great Western) (3.6 SRM) Grain 11
8.00 oz Carafoam (Weyermann) (2.0 SRM) Grain 12
8.00 oz Munich I (Weyermann) (5.6 SRM) Grain 13
0.38 oz Magnum (10 grams) [14.8%] - Boil 60 min Hops 14
1.00 items Whirlfloc Tablet (Boil 10 min) Misc 15
0.60 oz Tettnang, U.S. [2.7%] - Boil 10 min Hops 16
1.00 items Yeast Nutrient (Boil 10 min) Misc 17
0.25 oz Hallertauer Mittelfrueh [5.4%] - Steep 15 min Hops 18
0.25 oz Huell Melon [5.9%] - Steep 15 min Hops 19
1.0 pkgs Saison non-diastaticus (Le Labo - Solutions Brassicoles #LSB2102) Yeast 20

Notes

05/24/2025 BrewDay Used 6 1/4 gallons distilled water Chilled wort to 60 degrees Just shy of 4 gallons in fermenter OG 1.059 Pitched yeast @ 4:45 pm temp was 64 degrees Fermentation range is 72-86 degrees Allow to freerise Set Temp control to 75 degrees -----------------------------------------------------------

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