Saison d’ ete’ - Beer Recipe - Brewer's Friend

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Saison d’ ete’

200 calories 17.6 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: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BelgianFenceOrchardandBrewing
Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Thursday June 15th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Weyermann - Floor-Malted Bohemian Pilsner7.5 lb Floor-Malted Bohemian Pilsner 36.3 1.9 59.1%
1 lb German - Spelt Malt1 lb Spelt Malt $ 0.00 / lb
$ 0.00 		37 2 7.9%
1 lb Dingemans - Wheat Malt1 lb Wheat Malt $ 0.00 / lb
$ 0.00 		38.1 1.8 7.9%
0.50 lb Mecca Grade - Wickiup (Hard Red Spring Wheat)0.5 lb Wickiup (Hard Red Spring Wheat) $ 0.00 / lb
$ 0.00 		37 3.3 3.9%
11 oz German - Acidulated Malt11 oz German - Acidulated Malt $ 0.00 / lb
$ 0.00 		27 3.4 5.4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) $ 0.00 / lb
$ 0.00 		42 0.5 7.9%
1 lb Honey Malt1 lb Honey Malt $ 0.00 / lb
$ 0.00 		37 25 7.9%
12.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz East Kent Goldings0.3 oz East Kent Goldings Hops $ 0.00 / oz
$ 0.00 		Pellet 4.8 Boil 60 min 5.16 13%
1 oz FR Aramis1 oz FR Aramis Hops $ 0.00 / oz
$ 0.00 		Pellet 8.7 Boil 30 min 23.95 43.5%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Boil 5 min 4.29 43.5%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.13 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
0.25 tsp Baking Soda Water Agt Mash 1 hr.
2.70 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Lacomb, Or.
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 88.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.57 gal Strike 156 °F 146 °F 45 min
146 °F 154 °F 15 min
4 gal 168 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.38 17.5  
Mash volume with grains 5.32 21.3  
Grain absorption losses -1.46 -5.8  
Remaining sparge water volume 4.33 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.71 34.8
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 77F. Raise to 90F. Open fermentation

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  • Last Updated: 2023-10-05 15:40 UTC