Simple saison
213 calories
19 g
12 oz
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1.75 oz |
Hop Union - US Hallertau1.75 oz US Hallertau Hops |
|
Leaf/Whole |
4.2 |
Boil
|
60 min |
35.43 |
87.5% |
0.25 oz |
Simcoe0.25 oz Simcoe Hops |
|
Leaf/Whole |
9.7 |
Boil
|
5 min |
1.9 |
12.5% |
2 oz
/ $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
2 g |
Chalk
|
|
Water Agt |
Mash |
1 hr. |
4 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
1 g |
Salt
|
|
Water Agt |
Mash |
1 hr. |
6 g |
Tartaric acid - 100%
|
|
Water Agt |
Mash |
1 hr. |
0.50 oz |
Orange Zest
|
|
Spice |
Boil |
5 min. |
1 tsp |
Whole black peppercorns
|
|
Spice |
Boil |
5 min. |
Priming
Method: co2
Amount: 13.61 psi
Temp: 34 °F
CO2 Level: 2.95 Volumes |
Target Water Profile
Source Water (my RO filter)
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
3.75 gal |
|
Strike |
160 °F |
152 °F |
60 min |
3.25 gal |
|
Batch Sparge |
175 °F |
-- |
-- |
Starting Mash Thickness:
1.5 qt/lb
Starting Grain Temp:
90 °F |
Quick Water Requirements
Water |
Gallons |
Quarts |
Strike water volume at mash thickness of 1.5 qt/lb
|
3.75 |
15
|
Mash volume with grains
|
4.55 |
18.2
|
Grain absorption losses
|
-1.25 |
-5
|
Remaining sparge water volume (equipment estimates 3.83 g | 15.3 qt)
|
3.5 |
14
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Pre boil volume (equipment estimates 6.08 g | 24.3 qt)
|
5.75 |
23
|
Boil off losses
|
-1.5 |
-6
|
Hops absorption losses (first wort, boil, aroma)
|
-0.08 |
-0.3
|
Post boil Volume (equipment estimates 4.5 g | 18 qt)
|
5 |
20
|
WARNING: Exceeded batch size - reduce boil size
|
|
|
Going into fermentor (equipment estimates 5 g | 20 qt)
|
4.5 |
18
|
Total:
|
7.25
|
29
|
Equipment Profile Used: |
System Default |
"Simple saison" Saison beer recipe by Ornlu. All Grain, ABV 6.92%, IBU 37.33, SRM 9.7, Fermentables: (Pale 2-Row, White Wheat, Caramel / Crystal 40L) Hops: (US Hallertau, Simcoe) Other: (Calcium Chloride (dihydrate), Chalk, Epsom Salt, Salt, Tartaric acid - 100%, Orange Zest, Whole black peppercorns)
Last Updated and Sharing
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- Last Updated: 2022-06-25 16:09 UTC