T's Saison - Beer Recipe - Brewer's Friend

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T's Saison

176 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.8 gallons
Post Boil Size: 6.07 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Wednesday September 27th 2023
1.053
1.015
5.0%
33.8
6.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Admiral - Organic Pilsner Malt9 lb Organic Pilsner Malt 37 1.9 85.7%
1 lb Admiral - Yolo Gold Wheat1 lb Yolo Gold Wheat 39 3 9.5%
0.50 lb Belgian Candi Sugar - Amber/Brown (60L)0.5 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 14.32 28.6%
2.50 oz Lemondrop2.5 oz Lemondrop Hops Pellet 6 Boil 10 min 19.47 71.4%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Ascorbic Acid Water Agt Mash 90 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
4 g Epsom Salt Water Agt Mash 90 min.
2.50 g Gypsum Water Agt Mash 90 min.
1 g Salt Water Agt Mash 90 min.
4 ml Lactic acid - 88% Water Agt Mash 89 min.
2.50 g Baking Soda Water Agt Mash 1 hr.
1 ml Glucabuster Other Mash 45 min.
1 ml White Labs - Ultra-Ferm WLN4100 Other Mash 45 min.
0.10 ml Foam Axe Other Boil 1 hr.
8.50 g Coriander Flavor Boil 5 min.
8.50 g Sweet Orange Peel Flavor Boil 5 min.
10 g CellarScience - FermFed Other Boil 5 min.
3 g Diammonium Phosphate (DAP) Other Boil 5 min.
1 each Kick Carrageenan Fining Boil 5 min.
2 ml Clearzyme Water Agt Primary 10 days
2 ml Brutzyme Other Primary 10 hr.
2 ml ALDC Enzyme Other Primary 10 min.
12 ml SilaFine Fining Kegging 2 days
 
Yeast
- Saison Parfait: New World Saison Blend
Amount:
2 Liters
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
18 - 25 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 41.9 psi       Temp: 75 °F       CO2 Level: 3.1 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 11 27 64 69 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Protease Strike 131 °F 131 °F 20 min
Beta Steeping 131 °F 142 °F 60 min
Alpha Steeping 142 °F 158 °F 30 min
Out Sparge 158 °F 168 °F 15 min
4.1 gal Sparge 189 °F 189 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.47 g | 21.9 qt) 5.88 23.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 8.38 g | 33.5 qt) 8.8 35.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.07 24.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.07 g | 24.3 qt) 6 24  
Total: 10.26 41
Equipment Profile Used: System Default
"T's Saison" Saison beer recipe by DanMart. All Grain, ABV 4.96%, IBU 33.78, SRM 6.4, Fermentables: (Organic Pilsner Malt, Yolo Gold Wheat, Belgian Candi Sugar - Amber/Brown (60L)) Hops: (Hallertau Mittelfruh, Lemondrop) Other: (Ascorbic Acid, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid - 88%, Baking Soda, Glucabuster, White Labs - Ultra-Ferm WLN4100, Foam Axe, Coriander, Sweet Orange Peel, CellarScience - FermFed, Diammonium Phosphate (DAP), Kick Carrageenan, Clearzyme, Brutzyme, ALDC Enzyme, SilaFine)
Last Updated and Sharing
 
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  • Last Updated: 2023-12-15 20:37 UTC
  • Snapshot Created: 2023-09-27 02:48 UTC
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