AG1 – Saison

A style from Wallonia (Francophone Belgium) that has its origins in the farmhouse brews made to quench the thirst of those working in the fields during the summer.

Here’s the recipe I brewed:

Summer 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: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.045 SG Expected OG: 1.060 SG
Expected FG: 1.009 SG Apparent Attenuation: 83.8 %
Expected ABV: 6.7 % Expected ABW: 5.3 %
Expected IBU (using Rager): 33.3 IBU Expected Color (using Morey): 4.3 SRM
BU:GU ratio: 0.56 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Ingredient Amount % MCU When
UK Lager Malt 4.760 kg 80.8 % 3.7 In Mash/Steeped
UK Munich Malt 0.340 kg 5.8 % 0.7 In Mash/Steeped
UK Wheat Malt 0.340 kg 5.8 % 0.2 In Mash/Steeped
Sugar – White Sugar/Sucrose 0.454 kg 7.7 % 0.0 End Of Boil
Variety Alpha Amount IBU Form When
Slovenian Styrian Goldings 4.5 % 51 g 31.4 Loose Whole Hops 60 Min From End
Slovenian Styrian Goldings 4.5 % 17 g 1.9 Loose Whole Hops 5 Min From End
Other Ingredients
Ingredient Amount When

Wyeast 3724-Belgian Saison


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