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Saison

157 calories 9.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)
Created: Saturday June 26th 2021
1.049
1.003
6.0%
29.6
14.9
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb US - Pale 2-Row14.5 lb Pale 2-Row 37 1.8 70.7%
3 lb American - Rye3 lb Rye 38 3.5 14.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 9.8%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 4.9%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil at 212 °F 60 min 7.47 12.5%
1.50 oz Bravo1.5 oz Bravo Hops Pellet 15.5 Boil at 212 °F 15 min 22.09 37.5%
1 oz Bravo1 oz Bravo Hops Pellet 15.5 Boil at 212 °F 0 min 25%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil at 212 °F 0 min 25%
4 oz / $ 0.00
 
Yeast
Lallemand - Belle Saison
Amount:
3 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 506 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.71 psi       Temp: 35 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 gal BIAB Infusion 155 °F 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.03 gal (52.1 qt). Suggest reducing initial water volume to 11.92 gal (47.67 qt) and adding 1.03 gal (4.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.25 gal (68.99 qt). Suggest reducing initial strike volume to 10.44 gal (41.76 qt) and adding 5.25 gal (20.99 qt) sparge/top-off. 15.69 62.8  
Strike water volume (equipment estimates 15.63 g | 62.5 qt) 15.69 62.8  
Mash volume with grains (equipment estimates 17.19 g | 68.8 qt) 17.25 69  
Grain absorption losses -2.44 -9.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.94 g | 51.8 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 15.69 62.8
Equipment Profile Used: System Default
 
Notes

Step by step
Heat 13.9 qts. (13.1 L) of strike water to 162 °F (72 °C) and mix with grains. The mash should stabilize at about 149 °F (65 °C). Hold at this temperature for 60 minutes, then raise temperature to mash out at about 168 °F (76 °C), either by infusion of boiling water, decoction, or other means. Vorlauf until wort runs clear then begin the sparge process. Collect 7 gallons (26.5 L) and bring to a boil. Total boil time is 75 minutes, adding additions as indicated. After boil is complete, turn off the heat, add final hop addition, and give a long stir to create a whirlpool. Rest for 15 minutes.

Chill the wort to 75 °F (23 °C). There should be about 5.5 gallons (21 L) of wort in your fermenter. Add yeast and aerate wort if using liquid yeast. Place your fermenter in a warm place in the 80–90 °F (26–32 °C) range. Allow to ferment for four weeks, or until a stable gravity is reached. Bottle or keg after fermentation is complete, targeting a carbonation level of 2.8 v/v.

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  • Last Updated: 2021-08-26 23:21 UTC