Sahara Saison - Beer Recipe - Brewer's Friend

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Sahara Saison

211 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.119 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Josh Weikert - Craft and Brewer
Calories: 211 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday January 7th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 76.8%
1.10 lb American - Vienna1.1 lb Vienna 35 4 8.5%
1.10 lb Briess - Wheat Malt, White1.1 lb Wheat Malt, White 39.1 2.5 8.5%
5 oz American - Victory5 oz Victory 34 28 2.4%
8 oz Cane Sugar8 oz Cane Sugar 46 0 3.8%
13.01 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 30 min 12.9 50%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 7.44 50%
4 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.23 g | 16.9 qt) 0.08 0.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.78 19.1
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 152°F (67°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle, adding sugar to dissolve. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 80°F (27°C), aerate the wort, and pitch the yeast. Ferment at 80°F (27°C) or at your warmest available (yet steady) room temperature. Once fermentation is complete and gravity has stabilized, crash to 35°F (2°C), then package and carbonate to 2.75–3 volumes of CO2.

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  • Last Updated: 2023-01-07 19:51 UTC