MYB Saison - Beer Recipe - Brewer's Friend

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MYB Saison

229 calories 19 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: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 229 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday November 23rd 2020
1.070
1.011
7.7%
32.6
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Proximity - Base Malt9 lb Base Malt 37.5 2 69.2%
16 oz Munich16 oz Munich 37 6 7.7%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.9%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 1.9%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 42 0.5 3.8%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 3.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.8%
0.50 lb Rahr - Unmalted Wheat0.5 lb Unmalted Wheat 34.5 2.5 3.8%
0.50 lb Candi Syrup - Belgian Candi Syrup - Brun Foncé0.5 lb Belgian Candi Syrup - Brun Foncé 42 22 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Amarillo1 oz Amarillo Hops Leaf/Whole 10.5 Boil at 203 °F 60 min 32.64 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g wyeast nutrient Other Boil 20 min.
0.40 g Servomyces Other Boil 20 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Ward CO spring water, 7 g each gypsum, epsom salts, and calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 162 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.96 g | 19.8 qt) 5.42 21.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.17 36.7
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/belgian-saison-in-the-style-of-saison-dupont-recipe/

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  • Last Updated: 2020-11-28 19:56 UTC