Tank 7 American Saison - Beer Recipe - Brewer's Friend

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Tank 7 American Saison

230 calories 14.5 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: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 65% (brew house)
Source: John Luhmann
Calories: 230 calories (Per 12oz)
Carbs: 14.5 g (Per 12oz)
Created: Saturday January 9th 2021
1.071
1.005
8.6%
33.2
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 72.4%
2.81 lb Flaked Corn2.81 lb Flaked Corn 40 0.5 18.5%
6 oz American - White Wheat6 oz White Wheat 40 2.8 2.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.6%
15.18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.80 g BSG - Centennial6.8 g Centennial Hops Pellet 10.5 Boil at 212 °F 60 min 8.11 3.9%
5.70 g Artisan - Simcoe5.7 g Simcoe Hops Pellet 13.5 Boil at 212 °F 55 min 8.54 3.2%
85 g Amarillo85 g Amarillo Hops Pellet 8.6 Boil at 212 °F 5 min 16.55 48.2%
65 g Amarillo65 g Amarillo Hops Pellet 8.6 Whirlpool at 165 °F 20 min 36.8%
14 g Amarillo14 g Amarillo Hops Pellet 8.6 Dry Hop at 68 °F 3 days 7.9%
176.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
2 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 360 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.61 gal mash at 146 for 50 minutes Strike 152 °F 146 °F 50 min
4.61 gal raise temp to 155 and hold for 15 minutes Sparge 146 °F 155 °F 15 min
2 gal raise temp to 168 and add 1 gallon of sparge water, raise basket, vorlauf 2 gallons of wort Vorlauf 155 °F 168 °F 20 min
3.6 gal Add remaining sparge water 1 gallon at a time and stir Sparge 168 °F 168 °F 20 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 146 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.61 18.4  
Mash volume with grains (equipment estimates 5.66 g | 22.6 qt) 5.74 23  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume (equipment estimates 4.46 g | 17.9 qt) 3.41 13.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6 24  
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 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.3  
Top off amount 0.09 0.3  
Going into fermentor 5.5 22  
Total: 8.02 32.1
Equipment Profile Used: System Default
 
Notes

2 packs of Mangrove Jack's French Saison in a 2 L 1.034 Starter

Cells Available:110 billion cells
Pitch Rate As-Is:0.31M cells / mL / °P
Target Pitch Rate Cells:360 billion cells
Difference:-250 billion cells

DME Required:6.4 oz, 181.1 g
Growth Rate:1.4
Intial Cells Per Extract (B/g): 0.61
Ending Cell Count:364 billion cells
Resulting Pitch Rate:1.01M cells / mL / °P
Starter meets desired pitching rate!

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  • Last Updated: 2021-05-20 02:28 UTC