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Hoppy Saison

169 calories 14 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Andrew Whitaker
Calories: 169 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Tuesday April 20th 2021
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OG: 1.065 FG: 1.018 ABV: 6.2% IBU: 33

1.052
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5.8%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner 36.3 1.9 80%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 16%
0.50 lb karo - US - karo - dark corn syrup0.5 lb US - karo - dark corn syrup - (late boil kettle addition) 36 60 4%
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Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.6 Boil 60 min 37.03 33.3%
2 oz Sorachi Ace2 oz Sorachi Ace Hops Pellet 11.6 Boil 0 min 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 ml Lactic Acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
34557
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.75 39  
Mash volume with grains 10.71 42.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.07 g | 32.3 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 6.43 g | 25.7 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

Brewed on 4/21/2021

Mash = 8.5 gallons at 151 degrees F. (158 degree F before grain)
SG = 11.2 Brix = 1.045 g/L
OG = 1.055 g/L
FG = 1.009 g/L.

Kegged on Day 5 because yeast had quit or significantly slowed fermentation. Probably should have waited 1 more day because attenuation was ~83 % and should have been closed to 90%.

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  • Last Updated: 2021-05-15 19:50 UTC