Saison Printemps - 11 gal - Beer Recipe - Brewer's Friend

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Saison Printemps - 11 gal

229 calories 19 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.129 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Drew Beechum
Hop Utilization: 99%
Calories: 229 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday January 31st 2022
1.070
1.011
7.7%
33.5
6.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Dingemans - Belgian Pilsner Malt12.5 lb Belgian Pilsner Malt 37 1.6 43.1%
12.50 lb German - Wheat Malt12.5 lb Wheat Malt 37 2 43.1%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 3.4%
1 lb Belgian - Caramel Pils1 lb Caramel Pils 34 8 3.4%
2 lb Soft Candi Sugar - Blond2 lb Soft Candi Sugar - Blond - (late boil kettle addition) 38 5 6.9%
29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Styrian Goldings3.5 oz Styrian Goldings Hops Pellet 4.6 Boil 60 min 26.68 53.8%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 20 min 6.77 23.1%
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 4.6 Boil 0 min 23.1%
6.50 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
6 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 533 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.09 psi       Temp: 38 °F       CO2 Level: 2.2 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
9 gal Infusion 151 °F 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 18.79 gal (75.14 qt). Suggest reducing initial strike volume to 9.84 gal (39.36 qt) and adding 6.79 gal (27.14 qt) sparge/top-off. 16.63 66.5  
Strike water volume (equipment estimates 11.21 g | 44.8 qt) 16.63 66.5  
Mash volume with grains (equipment estimates 13.37 g | 53.5 qt) 18.79 75.1  
Grain absorption losses -3.38 -13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.16 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 6 24  
Top off amount 5 20  
Volume into fermentor 11 44  
Total: 16.63 66.5
Equipment Profile Used: System Default
 
Notes
  • Add Candi sugar last 5 mins of boil
  • oxygenate wort on way to fermenter
  • chill to 63F prior to pitching yeast
  • maintain 65F ferment temp for first three days
  • let temp rise on its own after 1st 3 days - ok to reach mid 80's
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-01-31 20:17 UTC