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Saison

203 calories 12.6 g 16 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Mitchell Usasz
Hop Utilization: 98%
Calories: 203 calories (Per 16oz)
Carbs: 12.6 g (Per 16oz)
Created: Sunday May 1st 2022
1.063
1.004
7.7%
36.3
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb Avangard - Pilsner24 lb Pilsner 37.3 1.7 81.4%
1.70 lb Briess - Wheat Malt, White1.7 lb Wheat Malt, White 39.1 2.5 5.8%
1.70 lb Avangard - Munich Dark1.7 lb Munich Dark 37.1 12 5.8%
0.30 lb Briess - Caramel Munich 60L0.3 lb Caramel Munich 60L 35.4 60 1%
1.80 lb Cane Sugar1.8 lb Cane Sugar - (late boil kettle addition) 46 0 6.1%
29.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Hallertau Tradition (Germany)4 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 33.61 71.4%
1.60 oz Hallertau Tradition (Germany)1.6 oz Hallertau Tradition (Germany) Hops Pellet 5 Whirlpool 10 min 2.72 28.6%
5.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
2 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 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
18 gal Beta Rest Strike 147 °F 147 °F 50 min
Alpha Rest Steeping 147 °F 155 °F 30 min
Mashout Temperature 155 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.46 gal (53.84 qt). Suggest reducing initial water volume to 11.87 gal (47.47 qt) and adding 1.46 gal (5.84 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.93 gal (83.71 qt). Suggest reducing initial strike volume to 9.78 gal (39.14 qt) and adding 8.93 gal (35.71 qt) sparge/top-off. 18.71 74.9  
Strike water volume (equipment estimates 17.04 g | 68.2 qt) 18.71 74.9  
Mash volume with grains (equipment estimates 19.26 g | 77 qt) 20.93 83.7  
Grain absorption losses -3.46 -13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.33 g | 53.3 qt) 15 60  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11.06 g | 44.2 qt) 13.5 54  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 13.44 g | 53.8 qt) 11 44  
Total: 18.71 74.9
Equipment Profile Used: System Default
 
Notes

Add sugar with 10 minutes left in the boil (add slowly).

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  • Last Updated: 2022-05-07 19:29 UTC