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Saison

204 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 82% (brew house)
Source: M. Sweebe
Hop Utilization: 98%
Calories: 204 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Sunday March 31st 2024
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OG: 1.062 FG: 1.012 ABV: 6.6% IBU: 26

1.063
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Weyermann - Pilsner11 lb Pilsner 36 1.5 81.5%
1.25 lb Weyermann - Munich Type II (Dark)1.25 lb Munich Type II (Dark) 37 10 9.3%
0.63 lb Weyermann - Pale Wheat0.625 lb Pale Wheat 36 2 4.6%
0.63 lb Simpsons - Red Rye Crystal0.625 lb Red Rye Crystal 29.9 89.4 4.6%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.75 oz Styrian Goldings2.75 oz Styrian Goldings Hops Pellet 3.5 Boil 60 min 27.95 68.8%
1.25 oz Styrian Goldings1.25 oz Styrian Goldings Hops Pellet 3.5 Boil 0 min 31.3%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
1 each BSG - Kerry Whirlfloc T Fining Boil 10 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.9 qt Strike 161 °F 148 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.22 16.9  
Mash volume with grains 5.3 21.2  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 5.62 g | 22.5 qt) 5.22 20.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Add grains to 4.22 gallons of 161 degree water. Temperature should stabilize at 148 degrees. Hold for 60 minutes. Add heat and raise temperature to 168 degrees for mash out. Sparge with 170 degree water and collect 7.75 gallons of wort. Boil for 60 minutes adding hops and other ingredients per schedule. Cool to 80 degrees and pitch yeast. Ferment in primary for 1 week then rack to secondary for two weeks. Bottle or keg.

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  • Last Updated: 2024-04-21 18:41 UTC