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Super Saison

247 calories 22.8 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: 7.09 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 247 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Thursday December 14th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Gambrinus - Honey Malt1 lb Honey Malt 37 25 6.3%
13 lb American - Pilsner13 lb Pilsner 37 1.8 81.9%
1 lb Weyermann - Pale Wheat1 lb Pale Wheat 36 2 6.3%
8 oz Bestmalz - BEST Spelt8 oz BEST Spelt 37.7 2.2 3.1%
6 oz Rahr - Unmalted Wheat6 oz Unmalted Wheat 34.5 2.5 2.4%
15.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 60 min 32.37 16.7%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Whirlpool at 170 °F 0 min 2.67 8.3%
1.50 oz El Dorado1.5 oz El Dorado Hops Pellet 15.7 Dry Hop at 85 °F 0 days 25%
0.80 oz Yakima Valley Hops - Cashmere0.8 oz Cashmere Hops Pellet 5.6 Whirlpool at 170 °F 0 min 1.52 13.3%
1.20 oz Yakima Valley Hops - Cashmere1.2 oz Cashmere Hops Pellet 5.6 Dry Hop at 85 °F 2 days 20%
1 oz Yakima Valley Hops - Cashmere1 oz Cashmere Hops Pellet 5.6 Dry Hop at 85 °F 4 days 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Davidson Water Profile (per Charlotte Water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.96 gal Strike 170 °F 150 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 40 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.96 19.8  
Mash volume with grains 6.23 24.9  
Grain absorption losses -1.98 -7.9  
Remaining sparge water volume 4.36 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.09 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.55 22.2  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor 5.5 22  
Total: 9.32 37.3
Equipment Profile Used: System Default
 
Notes

Dry hopped warm fermented saison. Should come out dry and with fruity tartness.

Finished in 3 weeks at 88 degrees. Cherry/citrus aromas as I cold crash coming out of the airlock.

Week 5 Tasting: Some mild tartness is coming out but the spicy clove/candy orange peel is still prominent. Tartness seems to be slowly developing but I don't think it will get to where I intended.

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  • Last Updated: 2024-05-21 11:54 UTC