Winter Saison

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

Original Gravity:

1.057

Final Gravity:

1.007

ABV (standard):

6.6%

IBU (tinseth):

24.1

SRM (morey):

5.1

Mash pH

5.3

Cost $

n/a

Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Magnum (Pellet)	19.85	28.6%
5 oz	Saaz (Pellet) 4.9999999885628 oz Saaz (Pellet) Hops	4.22	71.4%
7 oz / $ 0.00

Other Ingredients

Amount	Name	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

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Last Updated: 2024-11-13 16:46 UTC

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Winter Saison