Witbier Recipe - Saison hybrid session

Recipe Info

Recipe Image

Saison hybrid session

by on
All Grain
22.7 Liter(s)
24.5 Liter(s)
60 min
75%
High carbonation. Wheat for head. Oats for mouth-feel. Pitch at 17*C ferment at 19-20*C to suppress saison character a bit to make it more session-able. Very low IBU but medium late hops for a fruity hop character - first wort the bittering hops to soften the bittering.

Fermentables

49% - Lager Malt - UK
2.15
38
2
Mash
14% - Rolled Oats - US
0.6
33
2
Mash
14% - Wheat - UK
0.6
37
2
Mash
3% - Torrified Wheat - US
0.12
36
2
Mash
9% - Flaked Wheat - US
0.4
35
2
Mash
11% - Vienna - UK
0.48
35
4
Mash
1% - Acidulated Malt - DE
0.04
27
3
Mash

Hops

Topaz
5
Pellet
FirstWort
60 min(s)
16.4
9.7
Citra
8
Pellet
Boil
10 min(s)
13.4
4.6
Nelson Sauvin
8
Pellet
Boil
10 min(s)
9.7
3.3
Citra
12
Pellet
FlameOut
0 min(s)
13.4
0.0
Nelson Sauvin
12
Pellet
FlameOut
0 min(s)
9.7
0.0

Yeast

Wyeast French Saison 3711
82%
White Labs Bastogne Belgian Ale WLP510
79%

Other Stuff

Coriander
0.012
kg
FlameOut
Lemon zested
0.03
kg
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Saison hybrid session
Witbier
  • 22.70 Gallons Liters Batch Size
  • 24.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.044 OG
  • 1.009 FG
  • 17.6 IBU (tinseth) Bitterness
  • 0.40 BG:GU
  • 3.6° SRM Color
  • 75% Efficiency
  • 4.6% ABV Alcohol
  • 144 per 12oz Calories
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