Saison Vautour - Beer Recipe - Brewer's Friend

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Saison Vautour

199 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.64 gallons
Post Boil Size: 7.14 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: American Sour Beers (Pg 340)
Calories: 199 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Wednesday January 13th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb American - Pilsner9.25 lb Pilsner 37 1.8 74%
2.25 lb American - Rye2.25 lb Rye 38 3.5 18%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 8%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.20 oz Hallertau Hersbrucker2.2 oz Hallertau Hersbrucker Hops Pellet 3 Boil at 32 °F 60 min 22.66 58.7%
0.40 oz Hallertau Hersbrucker0.4 oz Hallertau Hersbrucker Hops Pellet 3 Boil at 32 °F 15 min 2.04 10.7%
0.35 oz East Kent Goldings0.35 oz East Kent Goldings Hops Pellet 5 Boil at 32 °F 15 min 2.98 9.3%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 3 Boil at 32 °F 5 min 1.03 13.3%
0.30 oz East Kent Goldings0.3 oz East Kent Goldings Hops Pellet 5 Boil at 32 °F 5 min 1.03 8%
3.75 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Berkeley, CA (Orinda WTP) 2019 Report
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 2 10 7 8 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 gal Decoction -- 145 °F 60 min
3.6 gal Sparge -- 165 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 5.93 23.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.89 g | 31.6 qt) 8.64 34.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7.14 28.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.14 g | 28.6 qt) 5.5 22  
Total: 10.25 41
Equipment Profile Used: System Default
"Saison Vautour" Saison beer recipe by American Sour Beers (Pg 340). All Grain, ABV 6.79%, IBU 29.74, SRM 4.16, Fermentables: (Pilsner, Rye, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Hallertau Hersbrucker, East Kent Goldings)
Last Updated and Sharing
 
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  • Last Updated: 2021-04-25 01:11 UTC
  • Snapshot Created: 2021-01-13 22:43 UTC