Belgian split-Saison - Beer Recipe - Brewer's Friend

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Belgian split-Saison

180 calories 10.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.54 gallons
Post Boil Size: 11.54 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 10.8 g (Per 12oz)
Created: Saturday December 26th 2020
1.056
1.003
7.1%
28.8
9.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.50 lb US - Pale 2-Row18.5 lb Pale 2-Row 37 1.8 77%
16.60 oz Cane Sugar16.6 oz Cane Sugar - (late boil kettle addition) 46 0 4.3%
2 lb American - Vienna2 lb Vienna 35 4 8.3%
2 lb American - White Wheat2 lb White Wheat 40 2.8 8.3%
0.50 lb American - Victory0.5 lb Victory 34 28 2.1%
24.04 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 11.2 Boil 60 min 17.77 28.6%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 3.5 Boil 10 min 4.03 57.1%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.9 Boil 60 min 6.97 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.75 tsp Gypsum Water Agt Mash 1 hr.
2.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.19 gal Strike 161 °F 148 °F 60 min
8.15 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.63 gal (50.53 qt). Suggest reducing initial water volume to 11.92 gal (47.69 qt) and adding 0.63 gal (2.53 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.19 28.8  
Mash volume with grains 9.03 36.1  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume 8.48 33.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.55 g | 50.2 qt) 12.54 50.2  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.54 46.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.54 g | 46.2 qt) 11 44  
Total: 15.67 62.7
Equipment Profile Used: System Default
 
Notes

Mashed for 75 minutes Friday night Jan 14, used biab filter in mash run, did not squeeze, yielded 13.5-14 gallons wort, left 12.5 in kettle and used the rest for vitality starter on the yeast. Let sit overnight in kettle to start boil in the morning, split wort in half, added 8.3 oz of sugar after 2 week in primary, pitched 2 l vitality starter at 72 and put heat belt on, all other ingredients halved for split batch, measured 1.007-8 on 1/26 before adding sugar, heat belt still on

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  • Last Updated: 2021-02-05 17:31 UTC