Sweet Virginia Saison - Beer Recipe - Brewer's Friend

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Sweet Virginia Saison

161 calories 10.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael
No Chill: 10 minute extended hop boil time
Calories: 161 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Saturday July 3rd 2021
1.050
1.004
6.1%
40.2
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pale Ale7 lb Pale Ale 38 3.4 72.9%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 10.4%
0.60 lb Dry Malt Extract - Wheat0.6 lb Dry Malt Extract - Wheat - (late boil kettle addition) 42 3 6.3%
1 lb German - Vienna1 lb Vienna 37 4 10.4%
9.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6 Boil 90 min 26.77 33.3%
0.60 oz East Kent Goldings0.6 oz East Kent Goldings Hops Pellet 5 Boil 10 min 7.51 20%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3 Boil 10 min 3.75 16.7%
0.40 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 4 Whirlpool 10 min 1.14 13.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3 Whirlpool 10 min 1.07 16.7%
3 oz / $ 0.00
 
Yeast
Lallemand - Belle Saison
Amount:
2 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
82 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 2.9 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
5.25 gal Sous vide Infusion 168 °F 149 °F 90 min
7 qt Batch Sparge 170 °F -- 7 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.91 g | 35.6 qt) 8.13 32.5  
Mash volume with grains (equipment estimates 9.63 g | 38.5 qt) 8.85 35.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 6.75 27  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Top off amount 0.03 0.1  
Volume into fermentor 5.25 21  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 66F and allow free rise.

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  • Public: Yup, Shared
  • Last Updated: 2021-07-03 00:17 UTC