Winter Saison - Beer Recipe - Brewer's Friend

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Winter Saison

185 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 27 gallons (fermentor volume)
Pre Boil Size: 29.76 gallons
Post Boil Size: 28 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 73% (brew house)
Source: John Ferguson
Calories: 185 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Wednesday November 13th 2024
1.057
1.007
6.6%
24.1
5.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb Weyermann - Pilsner19 lb Pilsner 36 1.5 32.2%
16 lb Weyermann - Pale Wheat16 lb Pale Wheat 36 2 27.1%
12 lb Ireks - Vienna12 lb Vienna 34 2.5 20.3%
6 lb Simpsons - Golden Naked Oats6 lb Golden Naked Oats 27 7 10.2%
1 lb Dingemans - Biscuit1 lb Biscuit 34.5 22 1.7%
5 lb Rice Syrup Solids5 lb Rice Syrup Solids 37 1 8.5%
59 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 14.6 Boil 60 min 19.85 28.6%
5 oz Saaz5 oz Saaz Hops Pellet 2.5 Boil 15 min 4.22 71.4%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
45.10 g Chalk Water Agt Mash 1 hr.
8.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
15.30 g Epsom Salt Water Agt Mash 1 hr.
6.52 g Gypsum Water Agt Mash 1 hr.
9 g Baking Soda Water Agt Mash 1 hr.
41.56 ml Phosphoric acid Water Agt Mash 1 hr.
15 g Yeast Nutrient Other Boil 10 min.
15 g Whirlfloc Water Agt Boil 10 min.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 502 B cells required
Omega Yeast Labs - All the Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 502 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Belgian Quad
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 11 18 41 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.25 gal Protein rest Strike 120 °F 120 °F 10 min
Beta amylase saccharification Infusion 120 °F 145 °F 25 min
Alpha amylase saccharification Infusion 145 °F 155 °F 25 min
16 gal Sparge Fly Sparge 155 °F 168 °F 2 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 28.76 gal (115.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 16.76 gal (67.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 24.57 gal (98.28 qt). Suggest reducing strike water volume to 7.68 gal (30.72 qt) and adding 12.57 gal (50.28 qt) sparge/top-off. 20.25 81  
Strike water volume at mash thickness of 1.5 qt/lb 20.25 81  
Mash volume with grains 24.57 98.3  
Grain absorption losses -6.75 -27  
Remaining sparge water volume (equipment estimates 15.1 g | 60.4 qt) 16.1 64.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.41 1.7  
Pre boil volume (equipment estimates 28.76 g | 115.1 qt) 29.76 119  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume (equipment estimates 27 g | 108 qt) 28 112  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 28 g | 112 qt) 27 108  
Total: 36.35 145.4
Equipment Profile Used: System Default
"Winter Saison" Saison beer recipe by John Ferguson. All Grain, ABV 6.62%, IBU 24.07, SRM 5.05, Fermentables: (Pilsner, Pale Wheat, Vienna, Golden Naked Oats, Biscuit, Rice Syrup Solids) Hops: (Magnum, Saaz) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda, Phosphoric acid, Yeast Nutrient, Whirlfloc)
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  • Last Updated: 2024-11-13 16:46 UTC