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Saison de la Place System


Details

Beer Style
16C Saison (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
56%
Recipe Volume
10 gal 
Boil Volume
12.7 gal 
Boil Time
120 min 
Maximum Extract
881.5 points
Potential Extract
544.7 points (56% from recipe)
Anticipated OG
1.054 SG
Boil SG
1.043 SG (at start of boil)
Anticipated Color
9.0 SRM     
Estimated IBU
33.0 IBU
Estimated FG
1.013 SG
Estimated Alcohol
5.4 %abv
Fermentation
Primary 15 d, Secondary 7 d, and Lager 28 d
Mash
30 m @ 122 tempF, 60 m @ 152 tempF, 10 m @ 168 tempF, 0 m @ 168 tempF, and 10 m @ 168 tempF

Style Compliance

16C Saison
Original Gravity
1.048-1.065 SG
Final Gravity
1.002-1.012 SG
Alcohol
5.0-7.0 %abv
Bitterness
20.0-35.0 IBU
Color
5.0-14.0 SRM
 
OG
1.054 SG
FG
1.013 SG High
Alcohol
5.4 %abv
Bitterness
33.0 IBU
Color
9.0 SRM
Overall Compliance: 80.0%

Fermentables

Name Amount Color Potential % Grist
Briess 2-Row 15 lbs 1.8 °L 37 ppg 61.9 %
Briess Vienna 3 lbs 3.5 °L 35 ppg 12.4 %
Flaked Wheat 2 lbs 2.0 °L 32 ppg 8.2 %
Honey 2 lbs 0.0 °L 35 ppg 8.2 %
Briess Caramel 10L 1 lbs 10.0 °L 34 ppg 4.1 %
Table Sugar (Sucrose) 1 lbs 1.0 °L 46 ppg 4.1 %
Dingemans Chocolate 0.25 lbs 340.0 °L 30 ppg 1.0 %
Totals 24.2 lbs 881.5 points 100%

Fermentables

Name: Briess 2-Row
Amount: 15 lbs
Color: 1.8 °L
Potential: 37 ppg
% Grist61.9 %
Name: Briess Vienna
Amount: 3 lbs
Color: 3.5 °L
Potential: 35 ppg
% Grist12.4 %
Name: Flaked Wheat
Amount: 2 lbs
Color: 2.0 °L
Potential: 32 ppg
% Grist8.2 %
Name: Honey
Amount: 2 lbs
Color: 0.0 °L
Potential: 35 ppg
% Grist8.2 %
Name: Briess Caramel 10L
Amount: 1 lbs
Color: 10.0 °L
Potential: 34 ppg
% Grist4.1 %
Name: Table Sugar (Sucrose)
Amount: 1 lbs
Color: 1.0 °L
Potential: 46 ppg
% Grist4.1 %
Name: Dingemans Chocolate
Amount: 0.25 lbs
Color: 340.0 °L
Potential: 30 ppg
% Grist1.0 %
Totals
Amount: 24.2 lbs
Potential: 881.5 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Willamette 3.00 oz @ 5.0 %AA (15.0 AAU) 31.1 (35.2 %) Boil 100 min
Golding 1.00 oz @ 4.75 %AA (4.0 AAU) 1.8 (7.7 %) Boil 5 min
Golding 0.50 oz @ 4.8 %AA (2.0 AAU) 0 (0.0 %) Primary 3 d
Totals 4.5 oz
Hop: Willamette
Amount: 3 oz
%AA: 5.0
When: Boil
Time: 100 min
Hop: Golding
Amount: 1 oz
%AA: 4.75
When: Boil
Time: 5 min
Hop: Golding
Amount: 0.5 oz
%AA: 4.8
When: Primary
Time: 3 d
Totals
Amount: 4.5 oz

Yeast

Name Attenuation When
White Labs WLP400 Belgian Wit Ale 76 % Primary
Name: White Labs WLP400 Belgian Wit Ale
Attenuation: 76 %
When: Primary
 

Additives

Name Amount When Time
Lactic Acid 2 tsp Mash 60 min
Irish Moss 0.05 oz Boil 15 min
Name: Lactic Acid
Amount: 2 tsp
When: Mash
Time: 60 min
Name: Irish Moss
Amount: 0.05 oz
When: Boil
Time: 15 min
 

Flavorings

Name Amount When Time
Star Anise 0.01 oz Boil 0 min
Licorice Root 0.02 oz Boil 0 min
Black Peppercorns 15 each Boil 0 min
Name: Star Anise
Amount: 0.01 oz
When: Boil
Time: 0 min
Name: Licorice Root
Amount: 0.02 oz
When: Boil
Time: 0 min
Name: Black Peppercorns
Amount: 15 each
When: Boil
Time: 0 min
 
Recipe Source: Warren Place