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Saison

318 calories 19.9 g 750 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 27.4 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
No Chill: 5 minute extended hop boil time
Hop Utilization: 98%
Calories: 318 calories (Per 750ml)
Carbs: 19.9 g (Per 750ml)
Created: Monday February 15th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Barrett Burston - Pale Malt3.6 kg Pale Malt $ 2.06 / kg
$ 7.42 		37 2 80%
450 g AU - Rolled Triticale450 g Rolled Triticale $ 3.95 / kg
$ 1.78 		36 3 10%
225 g Cane Sugar225 g Cane Sugar - (late boil kettle addition) $ 2.00 / kg
$ 0.45 		46 0 5%
202 g Weyermann - Dark Wheat Malt202 g Dark Wheat Malt $ 6.10 / kg
$ 1.23 		37 7 4.5%
23 g Gladfield - Eclipse Wheat Malt23 g Eclipse Wheat Malt $ 5.00 / kg
$ 0.12 		36 525 0.5%
4,500 g / $ 10.99
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops $ 0.08 / g
$ 0.96 		Pellet 13.6 First Wort 0 min 21.96 10.7%
50 g Saaz (3.5 AA)50 g Saaz (3.5 AA) Hops $ 0.06 / g
$ 3.13 		Pellet 3.4 Boil 2 min 5.34 44.6%
50 g Styrian Goldings (5.5 AA)50 g Styrian Goldings (5.5 AA) Hops $ 0.09 / g
$ 4.48 		Pellet 5.6 Hop Stand at 98 °C 5 min 4.55 44.6%
112 g / $ 8.56
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 g Sodium Metabisulphite Water Agt Mash 90 min.
1.90 g Baking Soda Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3.65 g Gypsum Water Agt Mash 1 hr.
54 ml Phosphoric acid Water Agt Mash 1 hr.
2 g Whirlfloc Fining Boil 10 min.
6 g Yeast Nutrient Other Boil 10 min.
0.85 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
$ 11.85 / each
$ 11.85
Attenuation (custom):
94%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
$ 11.85 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 271.5 g       Temp: 22 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 20 20 100 38
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike 65 °C 62 °C --
Temperature -- 62 °C 90 min
Temperature -- 75 °C 10 min
12 L Batch Sparge -- 76 °C --
Starting Mash Thickness: 6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6 L/kg 25.7
Mash volume with grains 28.5
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 11.1 L) 12.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.5 L) 33
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 24.3 L) 27.4
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.2 L) 24
Total: 38.2  
Equipment Profile Used: System Default
"Saison" Saison beer recipe by ppeterson. All Grain, ABV 5.83%, IBU 31.86, SRM 6.03, Fermentables: (Pale Malt, Rolled Triticale, Cane Sugar, Dark Wheat Malt, Eclipse Wheat Malt) Hops: (Magnum, Saaz (3.5 AA), Styrian Goldings (5.5 AA)) Other: (Sodium Metabisulphite, Baking Soda, Chalk, Epsom Salt, Gypsum, Phosphoric acid, Whirlfloc, Yeast Nutrient, Calcium Chloride (dihydrate))
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  • Last Updated: 2021-09-05 08:51 UTC