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Saturday Sauce

184 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.07 gallons
Post Boil Size: 5.66 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Tuesday May 30th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Floor-Malted Bohemian Pilsner9 lb Floor-Malted Bohemian Pilsner $ 2.29 / lb
$ 20.61 		38 1.8 78.3%
1 lb American - White Wheat1 lb White Wheat $ 2.49 / lb
$ 2.49 		40 2.8 8.7%
1.50 lb Weyermann - Pale Rye1.5 lb Pale Rye $ 2.99 / lb
$ 4.49 		37 3.2 13%
11.50 lbs / $ 27.59
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Lemondrop1 oz Lemondrop Hops Pellet 5 Boil at 212 °F 60 min 17.64 50%
1 oz Lemondrop1 oz Lemondrop Hops $ 2.99 / oz
$ 2.99 		Pellet 5 Hop Stand at 180 °F 10 min 2.14 50%
2 oz / $ 2.99
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
4.50 tsp Yeast Nutrient Other Boil 10 min.
5 oz Lemon peel Water Agt Whirlpool 10 min.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 72 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 7 27 64 69 16
To 7 gallons Boston or spring water, add:
.5g baking soda
3g gypsum
1g calcium chloride
1.5g salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Added +1 degree to account for heat loss transferring into mash tun cooler Infusion 163 °F 154 °F 60 min
2 gal Sparge 168 °F 168 °F --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.75 23  
Mash volume with grains 6.67 26.7  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 2.76 g | 11.1 qt) 2.01 8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 6.07 24.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.29 g | 21.2 qt) 5.66 22.6  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.62 g | 22.5 qt) 5.25 21  
Total: 7.76 31
Equipment Profile Used: System Default
 
Notes

Before using lemons, rinse with very hot water and dry aggressively with paper towel to remove wax coating for better flavor extraction.

For 0 minute additions in boil, put into hop bag and steep for 10 minutes before starting chill.

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  • Last Updated: 2024-07-17 00:20 UTC