Saison & Belgain Blond - Beer Recipe - Brewer's Friend

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Saison & Belgain Blond

210 calories 24.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.25 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Thursday August 21st 2014
1.063
1.019
5.8%
31.7
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Belgian - Pilsner18 lb Pilsner 37 1.6 82%
1.40 lb American - White Wheat1.4 lb White Wheat 40 2.8 6.4%
0.80 lb Belgian - CaraVienne0.8 lb CaraVienne 34 20 3.6%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 1.1%
1.50 lb Piloncillo1.5 lb Piloncillo - (late boil kettle addition) 44 40 6.8%
21.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 First Wort 0 min 18.55 33.3%
3 oz Tettnanger3 oz Tettnanger Hops Pellet 4.5 Boil 15 min 13.15 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 0 min 16.7%
6 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 584 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
50% Reverse Osmosis Water: 1-3/4 tsp. gypsum (CaSo4) Split between mash and sparge & 1/2sp Calcium chloride/ split between mash and sparge.
Add to 1/2 of salts to Mash, the rest to be added the sparge water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash Wter Temp: 165 F Infusion -- 150 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.48 gal (49.9 qt). Suggest reducing initial water volume to 11.89 gal (47.55 qt) and adding 0.48 gal (1.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.39 25.6  
Mash volume with grains 8.03 32.1  
Grain absorption losses -2.56 -10.2  
Remaining sparge water volume (equipment estimates 8.78 g | 35.1 qt) 8.67 34.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.36 g | 49.4 qt) 12.25 49  
Volume increase from sugar/extract (late additions) 0.11 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.06 60.2
Equipment Profile Used: System Default
 
Notes

Scale UP for Batch sparge: 115%

Mash Volume (V1): 6.6 Gals_(Batch Wt. of Grain = 17lbs.)
Sparge Volume (V2): 3.9 Gallons
YEAST: WLP 510 Bastogne Al Yeast


Grain Temp__ Mash Water Temp:____

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  • Last Updated: 2015-01-23 19:16 UTC