Blackberry Saison

Method: Extract
Style: Saison
Boil Time: 30 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.02 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 150 calories (Per 12oz)
Carbs: 8.6 g (Per 12oz)

Created: Saturday April 29th 2023

Original Gravity:

1.047

Final Gravity:

1.002

ABV (standard):

5.9%

IBU (tinseth):

23.1

SRM (morey):

2.8

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 lb	Briess - DME Pilsen Light1 lb DME Pilsen Light	45	2	19%
2 lb	Briess - DME Bavarian Wheat2 lb DME Bavarian Wheat	44.6	3	38.1%
0.25 lb	Cane Sugar0.25 lb Cane Sugar	46	0	4.8%
2 lb	Blackberry2 lb Blackberry	3.6	0	38.1%
5.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.35 oz	Magnum0.35 oz Magnum Hops	Pellet	13	Boil	30 min	22.18	22.6%
0.20 oz	Saaz0.2 oz Saaz Hops	Pellet	3.5	Boil	5 min	0.89	12.9%
1 oz	HBC 4311 oz HBC 431 Hops	Pellet	14	Dry Hop	3 days		64.5%
1.55 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.35 oz	Magnum (Pellet)	22.18	22.6%
0.20 oz	Saaz (Pellet) 0.19999999954251 oz Saaz (Pellet) Hops	0.89	12.9%
1 oz	HBC 431 (Pellet)		64.5%
1.55 oz / $ 0.00

Yeast

Bootleg Biology - Bootleg Biology - Dour Saison

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Medium
Optimum Temp:	70 - 84 °F	Starter:	Yes
Fermentation Temp:	69 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 144 B cells required

Fermentis - SafBrew BR-8

Amount:	1 Each	Cost:
Attenuation (custom):	95%	Flocculation:	Medium
Optimum Temp:	77 - 84 °F	Starter:	Yes
Fermentation Temp:	69 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 144 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Quick Water Requirements

Water	Gallons	Quarts
Boil water added to kettle	3.54	14.2
Volume increase from sugar/extract (early additions)	0.48	1.9
Pre boil volume	4.02	16.1
Boil off losses	-0.75	-3
Hops absorption losses (first wort, boil, aroma)	-0.02	-0.1
Post boil volume (equipment estimates 3.25 g \| 13 qt)	3.5	14
Going into fermentor (equipment estimates 3.5 g \| 14 qt)	3.25	13
Total:	3.54	14.2
Equipment Profile Used:	System Default

Notes

Use Bootleg Dour Saison yeast

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Last Updated: 2023-04-30 20:10 UTC

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Blackberry Saison