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Sommet

200 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 33.89 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anthony Hirst
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Wednesday September 16th 2020
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OG: 1.071 FG: 1.013 ABV: 7.6% IBU: 38

1.061
1.012
6.4%
37.4
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg The Swaen - Swaen Pilsner4 kg Swaen Pilsner 38 2 57.1%
2 kg The Swaen - WhiteSwaen Classic2 kg WhiteSwaen Classic 37.7 2 28.6%
0.50 kg Weyermann - Caramunich Type 10.5 kg Caramunich Type 1 33.5 35 7.1%
0.50 kg Weyermann - Rye Malt0.5 kg Rye Malt 36 3.7 7.1%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Citra25 g Citra Hops Pellet 11 Boil 60 min 22.99 26.3%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 60 min 14.38 21.1%
25 g Citra25 g Citra Hops Pellet 11 Boil 0 min 26.3%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil 0 min 26.3%
95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 10.5
Mash volume with grains 15.1
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 31.4 L) 26.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 25 L) 33.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 33.9 L) 25
Total: 36.9  
Equipment Profile Used: System Default
"Sommet" Saison beer recipe by Anthony Hirst. All Grain, ABV 6.43%, IBU 37.37, SRM 7.47, Fermentables: ( Swaen Pilsner, WhiteSwaen Classic, Caramunich Type 1, Rye Malt) Hops: (Citra, Amarillo) Other: (Calcium Chloride (dihydrate), Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2020-09-29 06:45 UTC