French Saison (OYL-026) then Brett (OYL-218) - Beer Recipe - Brewer's Friend

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French Saison (OYL-026) then Brett (OYL-218)

209 calories 16.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Mike Schell
Hop Utilization: 97%
Calories: 209 calories (Per 16oz)
Carbs: 16.6 g (Per 16oz)
Created: Monday May 23rd 2022
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Belgian Saison

by Brock

OG: 1.064 FG: 1.010 ABV: 7.1% IBU: 40

1.064
1.009
7.2%
46.5
5.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 76.6%
1.80 lb Munich - Light 10L1.8 lb Munich - Light 10L 33 10 13.8%
0.75 lb Rolled Oats0.75 lb Rolled Oats 33 2.2 5.7%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.8%
13.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 34.51 50%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Boil 15 min 8.56 25%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Whirlpool 0 min 3.4 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - All the Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
Omega Yeast Labs - French Saison OYL-026
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.71 gal Strike 155 °F 145 °F 60 min
4.61 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.89 19.6  
Mash volume with grains 5.94 23.8  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume 4.49 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.94 g | 23.8 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Estimated amount in fermentor 5.48 21.9  
Total: 9.38 37.5
Equipment Profile Used: System Default
"French Saison (OYL-026) then Brett (OYL-218)" Saison beer recipe by Mike Schell. All Grain, ABV 7.18%, IBU 46.47, SRM 5.75, Fermentables: (Pilsner, Munich - Light 10L, Rolled Oats, Acidulated Malt) Hops: (Hallertau Blanc) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda)
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  • Last Updated: 2022-05-27 19:50 UTC