PNW Sazzon - Katie Style - Beer Recipe - Brewer's Friend

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PNW Sazzon - Katie Style

166 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.49 gallons
Post Boil Size: 4.99 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Tuesday January 26th 2021
1.051
1.008
5.6%
31.9
18.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Victory5.5 lb Victory 34 28 55%
1 lb American - Vienna1 lb Vienna 35 4 10%
2.50 lb American - Wheat2.5 lb Wheat 38 1.8 25%
1 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1 lb Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 5.1 Boil 60 min 22.34 44.4%
1 oz Centennial1 oz Centennial Hops Pellet 10 Hop Stand 20 min 7.49 44.4%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Dry Hop at 68 °F 3 days 2.06 11.1%
2.25 oz / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.9 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
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
3.37 gal Mash Strike 163 °F 152 °F 90 min
5 gal Sparge 167 °F 167 °F 60 min
Vorlauf 167 °F 167 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains (equipment estimates 4.05 g | 16.2 qt) 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.44 g | 17.8 qt) 4.49 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.44 g | 25.8 qt) 6.49 26  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.99 20  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.05 0.2  
Going into fermentor 5 20  
Total: 7.87 31.5
Equipment Profile Used: System Default
 
Notes

To maintain a Blonde color use a light or clear candi-syrup. For added clarity, during the Vorlauf drain the wort off slowly and calibrate your sparge such that it will take in the range of 45-60 mins. to complete. The second hop addition is at flame out, let stand 20-min before chilling. Since I have the ability to protect my wort from contamination I'll chill, then whirlpool allowing the chilled wort to stand for another 15-20 mins before moving it to the fermenter. I feel that these steps all add to the clarity of the finished product.

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  • Last Updated: 2021-01-26 20:16 UTC