Bons voeux de la Salamandre - Beer Recipe - Brewer's Friend

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Bons voeux de la Salamandre

238 calories 12.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (ending kettle)
Calories: 238 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Friday August 30th 2024
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OG: 1.065 FG: 1.002 ABV: 8.6% IBU: 29

1.074
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9.5%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Weyermann - Pilsner8.5 lb Pilsner 36 1.5 52.3%
3.25 lb Briess - White Wheat Malt3.25 lb White Wheat Malt 39.1 2.5 20%
2.50 lb The Swaen - Munich Light2.5 lb Munich Light 35.3 5.5 15.4%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 12.3%
0 lb Rice Hulls0.0001 lb Rice Hulls 0 0 0%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 60 min 15.12 25%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 20 min 9.15 25%
1 oz Pacific Jade1 oz Pacific Jade Hops Pellet 13 Boil 5 min 8.16 25%
1 oz Ekuanot1 oz Ekuanot Hops Pellet 14.25 Dry Hop (High Krausen) 7 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 408 B cells required
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 408 B cells required
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 408 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-
70 15 25 50 120 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.31 gal Strike 161 °F 154 °F 60 min
5 gal Batch Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.34 21.4  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume 3.69 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.21 g | 32.9 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 4.79 g | 19.1 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

Open fermentation

Pre boil pH 5.2

Post boil pH 4.9

Final ph target: 4.2

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  • Last Updated: 2025-01-21 21:30 UTC