Cottage House Saison Fuckup - Beer Recipe - Brewer's Friend

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Cottage House Saison Fuckup

177 calories 16.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: http://www.homebrewtalk.com/f71/cottage-house-sais
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday July 11th 2014
1.054
1.011
5.7%
38.3
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pilsner8.5 lb Pilsner 37 1.8 82.9%
1 lb American - White Wheat1 lb White Wheat 40 2.8 9.8%
0.75 lb Honey0.75 lb Honey 42 2 7.3%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Saaz2.25 oz Saaz Hops Pellet 3.5 Boil 60 min 29.86 40.9%
1.75 oz Saaz1.75 oz Saaz Hops Pellet 3.5 Boil 10 min 8.42 31.8%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 0 min 27.3%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each BrewVint Yeast Fuel Other Boil 15 min.
0.50 each Whirlfloc Fining Boil 15 min.
0.50 lb Honey Other Boil 5 min.
0.50 tsp Ground Pepper Spice Boil 5 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 347 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle       CO2 Level: 3 Volumes
 
Target Water Profile
Poland Spring
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 1 5 6 6 15
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash Temperature -- 148 °F 90 min
Mash out -- -- 172 °F 1 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.34 g | 37.3 qt) 8.88 35.5  
Mash volume with grains (equipment estimates 10.1 g | 40.4 qt) 9.64 38.6  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.96 g | 31.8 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Add Honey and black pepper w/5 mins left in boil.

Changes from original:
Hop schedule from http://www.themadfermentationist.com/2009/11/hoppy-french-saison.html
Fermenting warmer after initial pitch at 70 and keeping around there for a day then going up to ambient

Pulled off a bit less than a gallon and fermented w/T-58

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  • Last Updated: 2014-08-10 21:55 UTC
  • Snapshot Created: 2014-07-11 01:19 UTC