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Table

133 calories 11.6 g 500 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 61.5 liters
Post Boil Size: 52.25 liters
Pre Boil Gravity: 6.3 °P (recipe based estimate)
Post Boil Gravity: 7.4 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 133 calories (Per 500ml)
Carbs: 11.6 g (Per 500ml)
Created: Friday October 21st 2022
7.4 °P
1.3 °P
3.1%
27.7
2.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.45 kg Sugar Creek Malt - Rye0.45 kg Rye 40.2 7.5 7.5%
0.45 kg American - White Wheat0.45 kg White Wheat 40 2.8 7.5%
0.45 kg Valley Malt - chit malt0.45 kg chit malt 33 1.4 7.5%
4.20 kg American - Pilsner4.2 kg Pilsner 37 1.8 70%
0.45 kg United Kingdom - Oat Malt0.45 kg Oat Malt 28 2 7.5%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Barth-Haas - Tahoma200 g Tahoma Hops Leaf/Whole 7.7 Mash at 72 °C 60 min 17.76 66.7%
50 g Lemondrop50 g Lemondrop Hops Pellet 6 Boil 10 min 6.92 16.7%
50 g Lemondrop50 g Lemondrop Hops Pellet 6 Whirlpool at 100 °C 3 min 3 16.7%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
8 g Lactic acid Water Agt Sparge 1 hr.
4 g Lactic acid Water Agt Other 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
Omega Yeast Labs - All the Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
20 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 13 26 25 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike 70 °C 65 °C 20 min
50 L Fly Sparge 63 °C 72 °C 60 min
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.05 L. Suggest reducing initial water volume to 45.4 L and adding 13.65 L sparge/top-off.  
Strike water volume at mash thickness of 5 L/kg 30
Mash volume with grains 33
Grain absorption losses -6
Hops absorption losses (mash) -1
Remaining sparge water volume (equipment estimates 37 L) 39.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.1 L) 61.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 50.3 L) 52.3
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52 L) 50
Total: 69.4  
Equipment Profile Used: System Default
"Table" Saison beer recipe by JackMcCormish. All Grain, ABV 3.11%, IBU 27.68, SRM 2.63, Fermentables: (Rye, White Wheat, chit malt, Pilsner, Oat Malt) Hops: (Tahoma, Lemondrop) Other: (Gypsum, Lactic acid)
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  • Last Updated: 2022-12-12 21:18 UTC