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Saison

209 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bob Farr
Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Tuesday May 9th 2023
1.063
1.017
5.9%
26.8
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb 1886 Malt House - NY Pilsner Malt10.5 lb NY Pilsner Malt 37 1.8 86.6%
0.75 lb Aromatic Malt0.75 lb Aromatic Malt 35 20 6.2%
0.75 lb Munich Malt0.75 lb Munich Malt 36.8 7.87 6.2%
2 oz Belgian - CaraMunich2 oz CaraMunich 33 50 1%
12.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.70 oz Hallertau Hersbrucker1.7 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 26.83 69.4%
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 0 min 30.6%
2.45 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
3 Ounces
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Infusion 165 °F 147 °F 120 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 55 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.55 18.2  
Mash volume with grains 5.52 22.1  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 4.56 g | 18.2 qt) 4.72 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.34 g | 29.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 9.27 37.1
Equipment Profile Used: System Default
"Saison" Witbier beer recipe by Bob Farr. All Grain, ABV 5.91%, IBU 26.83, SRM 6.84, Fermentables: (NY Pilsner Malt, Aromatic Malt, Munich Malt, CaraMunich) Hops: (Hallertau Hersbrucker)
Last Updated and Sharing
 
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  • Last Updated: 2024-08-09 21:57 UTC