state fair saison - Beer Recipe - Brewer's Friend

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state fair saison

130 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.92 gallons
Post Boil Size: 5.61 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 130 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Tuesday March 19th 2024
1.040
1.008
4.1%
35.4
3.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pilsner6.5 lb American - Pilsner 37 1.8 77.8%
1.70 lb Torrified Wheat1.7 lb Torrified Wheat 36 2 20.3%
2.50 oz Corn Sugar - Dextrose2.5 oz Corn Sugar - Dextrose 42 0.5 1.9%
8.36 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hops Direct - Tettnanger US1.5 oz Tettnanger US Hops Pellet 5 Boil at 170 °F 60 min 31.57 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Hop Stand at 170 °F 0 min 1.24 22.2%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Hop Stand at 170 °F 0 min 1.33 22.2%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Hop Stand at 170 °F 0 min 1.24 22.2%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
136 19.6 10.5 30.2 88.2 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.08 12.3  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 6.1 g | 24.4 qt) 6.11 24.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0  
Pre boil volume 7.92 31.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.61 22.4  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 9.18 36.7
Equipment Profile Used: System Default
 
Notes

keep mash pH below 5.3

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  • Last Updated: 2024-06-23 18:28 UTC