Saison 20.1 - Beer Recipe - Brewer's Friend

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Saison 20.1

199 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday June 11th 2020
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1.061
1.009
7.0%
28.3
5.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 79.6%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 8%
1.25 lb Flaked Wheat1.25 lb Flaked Wheat 34 2 10%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 2.5%
12.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Magnum0.55 oz Magnum Hops Pellet 11.6 Boil 75 min 23 19.6%
1 oz loral noble1 oz loral noble Hops Pellet 3.1 Boil 15 min 5.31 35.7%
1 oz loral noble1 oz loral noble Hops Pellet 3.1 Boil 0 min 35.7%
0.25 oz Magnum0.25 oz Magnum Hops Pellet 11.6 Boil 0 min 8.9%
2.80 oz / $ 0.00
 
Yeast
Imperial Yeast - B64 Napoleon
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Milpitas Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
mash: 0.5 tsp CaSO4 and 0.75 tsp CaCl2
sparge: 0.5 tsp CaSO4
Mash RA: -39
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt Strike 157 °F 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.5 22  
Mash volume with grains 6.5 26  
Grain absorption losses -1.57 -6.3  
Remaining sparge water volume (equipment estimates 3.43 g | 13.7 qt) 3.32 13.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.82 35.3
Equipment Profile Used: System Default
 
Notes

first run: 21-6.25=14.75
sparge: 28-14.75=13.25qts
Mash grav: 1.063
Mash pH: 5.4
boil 1 min
Pitch lacto at 85F, ferment 24h, pH: 3.8

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  • Last Updated: 2020-06-23 02:32 UTC