Lamere's Saison - Beer Recipe - Brewer's Friend

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Lamere's Saison

198 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.15 gallons
Post Boil Size: 6.15 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Source: HBC
Calories: 198 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Saturday July 3rd 2021
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1.061
1.008
7.0%
24.6
5.1
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Crisp Malting - Finest Maris Otter9 lb Finest Maris Otter 38 3 75%
2 lb Briess - Wheat Malt, White2 lb Wheat Malt, White 39.1 2.5 16.7%
1 lb Avangard - Vienna1 lb Vienna 37.7 3.5 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Barth-Haas - East Kent Golding1 oz East Kent Golding Hops Pellet 5.5 Boil 60 min 20.9 25%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 2.9 Boil 20 min 3.75 25%
1 oz Yakima Chief Hops - Saaz CZ1 oz Saaz CZ Hops Pellet 3.2 Boil 0 min 25%
1 oz Yakima Valley Hops - Perle1 oz Perle Hops Leaf/Whole 7 Boil 0 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
2.20 g Wyeast - Beer Nutrient Other Boil 10 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
11 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Jovaru Lithuanian Farmhouse OYL-033
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 35.48 psi       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Protein Rest Infusion -- 120 °F 30 min
Saccharification Rest Temperature -- 148 °F 60 min
1 gal Sparge -- 170 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6 24  
Mash volume with grains 6.96 27.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.4 g | 13.6 qt) 2.9 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7.15 28.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.15 24.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.15 g | 24.6 qt) 6 24  
Total: 8.9 35.6
Equipment Profile Used: System Default
"Lamere's Saison" Saison beer recipe by HBC. All Grain, ABV 7%, IBU 24.64, SRM 5.05, Fermentables: (Finest Maris Otter, Wheat Malt, White, Vienna) Hops: (East Kent Golding, Styrian Goldings, Saaz CZ, Perle) Other: (Whirlfloc, Beer Nutrient, Calcium Chloride (dihydrate), Gypsum, Salt, Citric acid)
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  • Last Updated: 2021-07-03 18:04 UTC