Summiting Saison - Beer Recipe - Brewer's Friend

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Summiting Saison

171 calories 11.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.05 gallons
Post Boil Size: 5.35 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 99%
Calories: 171 calories (Per 16oz)
Carbs: 11.1 g (Per 16oz)
Created: Friday January 26th 2024
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1.053
1.004
6.5%
33.9
3.6
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb German - Pilsner6.75 lb Pilsner 38 1.6 67.5%
1 lb German - Vienna1 lb Vienna 37 4 10%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 10%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 42 0.5 7.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalter Select (Germany)1 oz Spalter Select (Germany) Hops Pellet 6.5 Boil 60 min 25.06 33.3%
1 oz Spalter Select (Germany)1 oz Spalter Select (Germany) Hops Pellet 6.5 Boil 5 min 5 33.3%
0.50 oz Spalter Select (Germany)0.5 oz Spalter Select (Germany) Hops Pellet 6.5 Hop Stand at 180 °F 10 min 1.66 16.7%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 8.6 Hop Stand at 180 °F 10 min 2.19 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
2 g Whirlfloc Water Agt Boil 5 min.
2 g Yeast Nutrient Other Boil 5 min.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 3 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
5 gal Infusion 156 °F 150 °F 60 min
1.5 gal Sparge 10 °F 176 °F 25 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.05 16.2  
Mash volume with grains 4.79 19.1  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 4.29 g | 17.2 qt) 3.35 13.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 6.99 g | 28 qt) 6.05 24.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.04 g | 20.2 qt) 5.35 21.4  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.31 g | 21.3 qt) 5 20  
Total: 7.4 29.6
Equipment Profile Used: System Default
"Summiting Saison" Saison beer recipe by Sbrogy. All Grain, ABV 6.54%, IBU 33.9, SRM 3.6, Fermentables: (Pilsner, Vienna, Wheat Malt, Corn Sugar - Dextrose, Carapils (Dextrine Malt)) Hops: (Spalter Select (Germany), Hallertau Blanc) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid, Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2024-01-31 17:15 UTC