Saison de Pipaix - Beer Recipe - Brewer's Friend

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Saison de Pipaix

177 calories 16.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday October 27th 2023
1.054
1.011
5.6%
30.6
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Stone Path Malt - Nor'East Gold5 lb Nor'East Gold 36.8 2 62.5%
1 lb Briess - White Wheat Malt1 lb White Wheat Malt 39.1 2.5 12.5%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 12.5%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 6.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 6.3%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9.30 g BSG - Magnum9.3 g Magnum Hops Pellet 15.4 Boil 60 min 24.42 24.7%
1 oz BSG - Motueka1 oz Motueka Hops Pellet 7 Whirlpool 30 min 6.17 75.3%
37.65 g / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 161 B cells required
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.91 g | 27.7 qt) 6.65 26.6  
Mash volume with grains (equipment estimates 7.51 g | 30.1 qt) 7.25 29  
Grain absorption losses -0.94 -3.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 5.76 g | 23 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 4.25 17  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Volume into fermentor 4.25 17  
Total: 6.65 26.6
Equipment Profile Used: System Default
 
Notes

Mash: 113F @ 30, 148 @40, 157 @ 40
Aerate: Shake 5 min, Oxygenate 30 seconds
Fermentation: 69,70,72,74, 76 … [Day 21]
Raise temperature when airlock bubbles slow down.

0.25 oz (7 g) ginger root (15 mins)
0.25 oz (7 g) black pepper (15 mins)
0.25 oz (7 g) sweet orange peel (15 mins)
0.25 oz. (7 g) star anise (15 mins)
0.25 oz. (7 g) Curacao orange peel (15 mins)


Plan to repitch yeast for Dupont's Avec Les Bons Voeux

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  • Last Updated: 2024-12-05 21:37 UTC