C'est Bon Saison - Beer Recipe - Brewer's Friend

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C'est Bon Saison

153 calories 8 g 16 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 115 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Project Barley Brewery
Calories: 153 calories (Per 16oz)
Carbs: 8 g (Per 16oz)
Created: Monday August 10th 2020
1.048
1.001
6.2%
29.6
4.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
137 lb Dingemans - Pilsen137 lb Pilsen 36.8 1.7 71.2%
25 lb Corn Sugar - Dextrose25 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 13%
17.50 lb Dingemans - Wheat Malt17.5 lb Wheat Malt 38.1 1.8 9.1%
11 lb Dingemans - Munich MD11 lb Munich MD 36.5 6.3 5.7%
2 lb Dingemans - Cara 45 2 lb Cara 45 34.5 47 1%
192.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz BSG - Magnum (12.8 AA)3 oz BSG - Magnum (12.8 AA) Hops Pellet 12.8 First Wort 90 min 8.51 3.4%
20 oz Hallertau Mittelfruh (3.75 AA)20 oz Hallertau Mittelfruh (3.75 AA) Hops Pellet 3.75 First Wort at 212 °F 90 min 16.63 22.9%
2.30 oz Hallertau Tradition (Germany) (5 AA)2.3 oz Hallertau Tradition (Germany) (5 AA) Hops Pellet 5.1 First Wort 90 min 2.6 2.6%
14 oz Hallertau Mittelfruh (3.75 AA)14 oz Hallertau Mittelfruh (3.75 AA) Hops Pellet 3.75 Whirlpool at 210 °F 20 min 1.87 16%
3 lb Hallertau Blanc3 lb Hallertau Blanc Hops Pellet 10 Dry Hop 5 days 55%
87.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
35 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
30 g Epsom Salt Water Agt Mash 1 hr.
70 g Gypsum Water Agt Mash 1 hr.
51.73 ml Lactic acid Water Agt Mash 1 hr.
120 ml Lactic acid Water Agt Whirlpool 0 min.
24 each French oak spirals. light toast, 8in Other Secondary 21 days
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
2 Liters
Cost:
Attenuation (custom):
97%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1657 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.51 psi       Temp: 33 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
70 gal strike water @159F (target mash 147 F)
70 g Gypsum in Mash
30 g Epsom in Mash
35 g CaCl2 in Masj
55 ml 88% lactic in mash
~67 gal sparge water @180F
120 ml 88% lactic in whirlpool
First batch got an extra 70 g Gypsum and 35 g CaCl2 in boil by accident
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 108.2 gal (432.8 qt). Suggest reducing initial water volume to 10.05 gal (40.22 qt) and adding 96.2 gal (384.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 86.68 gal (346.73 qt) 73.28 293.1  
Strike water volume at mash thickness of 1.75 qt/lb 73.28 293.1  
Mash volume with grains 86.68 346.7  
Grain absorption losses -20.94 -83.8  
Remaining sparge water volume 62.91 251.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 106.25 g | 425 qt) 115 460  
Volume increase from sugar/extract (late additions) 1.95 7.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.95 -3.8  
Post boil volume (equipment estimates 113.75 g | 455 qt) 105 420  
Hops absorption losses (whirlpool, hop stand) -0.53 -2.1  
Estimated amount in fermentor 104.48 417.9  
Total: 136.19 544.8
Equipment Profile Used: System Default
"C'est Bon Saison" Saison beer recipe by Project Barley Brewery. All Grain, ABV 6.18%, IBU 29.61, SRM 3.99, Fermentables: (Pilsen, Corn Sugar - Dextrose, Wheat Malt, Munich MD, Cara 45 ) Hops: (BSG - Magnum (12.8 AA), Hallertau Mittelfruh (3.75 AA), Hallertau Tradition (Germany) (5 AA), Hallertau Blanc) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Lactic acid, French oak spirals. light toast, 8in)
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  • Last Updated: 2023-01-05 01:21 UTC