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Saison

155 calories 11.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 30 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 12.89 gallons
Post Boil Size: 12.13 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
No Chill: 30 minute extended hop boil time
Hop Utilization: 97%
Calories: 155 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)
Created: Sunday January 30th 2022
1.048
1.005
5.7%
30.1
9.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Briess - Brewers Malt 2-Row12 lb Brewers Malt 2-Row 37 1.8 60%
2 lb Bestmalz - BEST Vienna2 lb BEST Vienna 37 3.8 10%
2 lb Briess - Wheat Malt, White2 lb Wheat Malt, White 39.1 2.5 10%
2.50 lb Cane Sugar2.5 lb Cane Sugar - (late boil kettle addition) 46 0 12.5%
1 lb American - Victory1 lb Victory 34 28 5%
0.50 lb Weyermann - Chocolate Rye0.5 lb Chocolate Rye 29.9 240 2.5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Columbus0.25 oz Columbus Hops Pellet 13.4 Boil 30 min 5.81 12.5%
0.35 oz Columbus0.35 oz Columbus Hops Pellet 13.4 Boil at 212 °F 0 min 6.26 17.5%
0.35 oz Centennial0.35 oz Centennial Hops Pellet 10 Boil 0 min 4.67 17.5%
0.35 oz Cascade0.35 oz Cascade Hops Pellet 7 Boil 0 min 3.27 17.5%
0.35 oz Amarillo0.35 oz Amarillo Hops Pellet 8.6 Boil 0 min 4.01 17.5%
0.35 oz Chinook0.35 oz Chinook Hops Pellet 13 Boil 0 min 6.07 17.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Epsom Salt Water Agt Mash 1 hr.
1.25 tsp Gypsum Water Agt Mash 1 hr.
0.75 tsp Salt Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Lallemand - Farmhouse
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
68 - 86 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 11.3 oz       Temp: 70 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Strike 158 °F 149 °F 60 min
6.42 gal Batch Sparge -- -- --
Starting Mash Thickness: 2.29 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.83 gal (51.3 qt). Suggest reducing initial water volume to 11.82 gal (47.26 qt) and adding 0.82 gal (3.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 2.29 qt/lb 10.02 40.1  
Mash volume with grains 11.42 45.7  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 5.06 g | 20.2 qt) 5.31 21.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.64 g | 50.6 qt) 12.89 51.6  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.13 48.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.13 g | 48.5 qt) 12 48  
Total: 15.33 61.3
Equipment Profile Used: System Default
"Saison" Saison beer recipe by Randy Stoat. All Grain, ABV 5.66%, IBU 30.09, SRM 9.64, Fermentables: (Brewers Malt 2-Row, BEST Vienna, Wheat Malt, White, Cane Sugar, Victory, Chocolate Rye) Hops: (Columbus, Centennial, Cascade, Amarillo, Chinook) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid, Irish Moss)
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  • Last Updated: 2022-06-09 18:24 UTC