Saison - TyJo - Beer Recipe - Brewer's Friend

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Saison - TyJo

104 calories 10.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Me
Calories: 104 calories (Per 12oz)
Carbs: 10.1 g (Per 12oz)
Created: Friday October 13th 2023
1.032
1.007
3.3%
41.0
2.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Bohemian Pilsner4 lb Bohemian Pilsner 38 1.9 68.1%
1.25 lb Briess - Wheat Malt, White1.25 lb Wheat Malt, White 39.1 2.5 21.3%
10 oz Rolled Oats10 oz Rolled Oats 33 2.2 10.6%
5.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 12.6 First Wort at 212 °F 60 min 39.01 54.5%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 0.00 / oz
$ 0.00 		Pellet 5.2 Whirlpool 0 min 1.95 45.5%
1.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
56 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.25 gal Strike 170 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.2 8.8  
Mash volume with grains (equipment estimates 2.65 g | 10.6 qt) 2.67 10.7  
Grain absorption losses -0.73 -2.9  
Remaining sparge water volume (equipment estimates 5.3 g | 21.2 qt) 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 0.02 0.1  
Going into fermentor 5 20  
Total: 6.98 27.9
Equipment Profile Used: System Default
 
Notes

Denver water from the kitchen sink + some minerals

Strike Water Volume: 2.25gal (Gypsum: 2g, Cal Chloride: 1.5g, Epsom: 0.5g)

Strike Water Temp: 162-F (*dough-in was 147F, needed to be in the 165F range)
Mash Temp Desired: 152-F

pH of mash @ 20min: 5.6

Straight Denver water for sparge
Fill to 6gal total

Ferm Temp: 77-F (x-weeks)
D-rest: 60-F (x-days)
Drop temp and Lager: 38-F (x-weeks)




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  • Last Updated: 2023-12-01 01:26 UTC