Dark Saison - Beer Recipe - Brewer's Friend

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Dark Saison

201 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 201 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Tuesday January 5th 2021
1.061
1.013
6.3%
22.5
28.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Vienna12 lb Vienna 35 4 90.9%
0.30 lb German - Carafa II0.3 lb Carafa II 32 425 2.3%
0.30 lb American - Chocolate0.3 lb Chocolate 29 350 2.3%
0.30 lb Belgian - Special B0.3 lb Special B 34 115 2.3%
0.30 lb American - Roasted Barley0.3 lb Roasted Barley - (late boil kettle addition) 33 300 2.3%
13.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 12.8 Boil 60 min 22.5 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
0.75 tsp Lactic acid Water Agt Mash 1 hr.
3.30 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - Saisonstein’s Monster OYL-500
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 234 B cells required
Omega Yeast Labs - Brett Blend #3 Bring On Da Funk OYL-212
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Very Low
Optimum Temp:
68 - 80 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 234 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.9 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.62 gal Strike -- 158 °F 60 min
4.05 gal Sparge 180 °F -- --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.62 18.5  
Mash volume with grains 5.68 22.7  
Grain absorption losses -1.65 -6.6  
Remaining sparge water volume (equipment estimates 4.3 g | 17.2 qt) 4.28 17.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.9 35.6
Equipment Profile Used: System Default
"Dark Saison" Mixed-Style Beer recipe by MrZuckerkorn. All Grain, ABV 6.34%, IBU 22.5, SRM 28.48, Fermentables: (Vienna, Carafa II, Chocolate, Special B, Roasted Barley) Hops: (Columbus) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid, Yeast Nutrient, Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2021-01-05 21:21 UTC