Dark Saison 05/24 - Beer Recipe - Brewer's Friend

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Dark Saison 05/24

227 calories 21.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Friday May 31st 2024
1.069
1.014
7.2%
25.0
20.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 69%
1.50 lb Weyermann - Vienna Malt1.5 lb Vienna Malt 37 3.5 10.3%
1 lb Weyermann - Pale Wheat1 lb Pale Wheat 36 2 6.9%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 6.9%
0.50 lb Weyermann - Chocolate Rye0.5 lb Chocolate Rye 29.9 240 3.4%
0.50 lb Dingemans - Special B0.5 lb Special B 33.1 125 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Saaz1.25 oz Saaz Hops Pellet 3.5 First Wort 60 min 13.23 27.8%
1.25 oz Saaz1.25 oz Saaz Hops Pellet 3.5 Boil 20 min 7.29 27.8%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 4.49 22.2%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 0 min 22.2%
4.50 oz / $ 0.00
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 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
Ca- 50 ppm
Mg- 10 ppm
Na- 8 ppm
Cl- 52 ppm
SO4- 113 ppm
HCO3- 16 ppm

so into 8 gal of distill water:
- 3 g CaCl2
- 3 g Epsom
- 4g Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.02 g | 36.1 qt) 6.85 27.4  
Mash volume with grains (equipment estimates 10.1 g | 40.4 qt) 7.93 31.7  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 6.85 27.4
Equipment Profile Used: System Default
 
Notes

Ferment 65-73 deg F to maximize spice, black pepper flavor

Raise to 75 to help finish after 2 weeks

be patient!

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  • Last Updated: 2024-06-06 21:16 UTC