Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
70 L 60 min 30.0 IBUs 5.7 EBC 1.052 1.009 5.6 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 25 B 1.048 - 1.065 1.002 - 1.008 20 - 35 9.9 - 43.3 2.8 - 3.5 3.5 - 9.5 %

Fermentables

Name Amount %
Pilsner (2 Row) UK wiking 12 kg 77.42
Vienna Malt 2 kg 12.9
Wheat 1.5 kg 9.68

Hops

Name Amount Time Use Form Alpha %
Whitbread Golding Variety (WGV) 80 g 60 min Boil Pellet 5.2
Saaz 50 g 30 min Boil Pellet 3.9
Mandarina Bavaria 120 g 0 min Boil Pellet 8.5
Mandarina Bavaria 120 g 0 min Dry Hop Pellet 8.5

Miscs

Name Amount Time Use Type
Orange Peel, Sweet 175.00 g 15 min Boil Spice
Coriander Seed 22.00 g 15 min Boil Spice

Yeast

Name Lab Attenuation Temperature
MANGROVE JACK'S M29 ( MANGROVE JACK'S M29) MANGROVE JACK'S FRENCH SAISON 85% 26°C - 32°C

Mash

Step Temperature Time
Mash 63°C 60 min
Mash out 78°C 10 min

Fermentation

Step Time Temperature
Primary 4 days 26°C
Secondary 10 days 26°C
Aging 30 days 26°C