Saison de Printemps - Beer Recipe - Brewer's Friend

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Saison de Printemps

190 calories 16.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Post Boil Size: 5.95 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MC
Hop Utilization: 98%
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Tuesday March 2nd 2021
1.058
1.010
6.3%
55.2
4.9
5.3
5.86
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Floor-Malted Bohemian Pilsner7 lb Floor-Malted Bohemian Pilsner 36.3 1.9 58.3%
4 lb Bestmalz - BEST Wheat Malt4 lb BEST Wheat Malt 37.7 2.2 33.3%
0.50 lb Castle Malting - Château Monastique0.5 lb Château Monastique 35 17.5 4.2%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Amarillo1 oz Amarillo Hops $ 1.20 / oz
$ 1.20 		Pellet 9.5 Boil 60 min 32.79 25%
0.50 oz Yakima Valley Hops - Amarillo0.5 oz Amarillo Hops $ 1.20 / oz
$ 0.60 		Pellet 9.5 Boil 20 min 9.93 12.5%
0.50 oz Yakima Valley Hops - NZ Nelson Sauvin0.5 oz NZ Nelson Sauvin Hops $ 1.91 / oz
$ 0.95 		Pellet 11.9 Boil 20 min 12.44 12.5%
1 oz Yakima Valley Hops - Amarillo1 oz Amarillo Hops $ 1.20 / oz
$ 1.20 		Pellet 9.5 Boil 0 min 25%
1 oz Yakima Valley Hops - NZ Nelson Sauvin1 oz NZ Nelson Sauvin Hops $ 1.91 / oz
$ 1.91 		Pellet 11.9 Boil 0 min 25%
4 oz / $ 5.86
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
3.98 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Bru'n Water Yellow Dry
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 5 45 105 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Full volume; single temp Infusion 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.8 g | 35.2 qt) 8.85 35.4  
Mash volume with grains (equipment estimates 9.72 g | 38.9 qt) 9.77 39.1  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.2 28.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.95 23.8  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.95 g | 23.8 qt) 5.5 22  
Total: 8.85 35.4
Equipment Profile Used: System Default
 
Notes

Add sugar for last 5 minutes of boil while stirring to dissolve.

Open fermentation using a sanitized piece of foil over the carboy opening.

Start fermentation around 64 for 2-3 days before free-rising to ambient (75-ish)

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  • Last Updated: 2021-03-06 14:48 UTC