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Saison

202 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 2.50001 gallons (fermentor volume)
Pre Boil Size: 3.20002 gallons
Efficiency: 69% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Thursday April 7th 2011
1.062
1.008
7.1%
25.7
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb Pilsner (2 Row) Bel4.25 lb Pilsner (2 Row) Bel 0 2 73.9%
0.50 lb Munich Malt0.5 lb Munich Malt 37 9 8.7%
0.50 lb Wheat Malt, Bel0.5 lb Wheat Malt, Bel 0 2 8.7%
0.50 lb Sugar, Table (Sucrose) (Boil 15.0 min)0.5 lb Sugar, Table (Sucrose) (Boil 15.0 min) 0 1 8.7%
5.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Styrian Goldings0.500008 oz Styrian Goldings Hops Pellet 3.4 Boil 60 min 33.3%
0.50 oz Hallertauer Hersbrucker0.500008 oz Hallertauer Hersbrucker Hops Pellet 3.5 Boil 30 min 33.3%
0.50 oz Hallertauer Hersbrucker0.500008 oz Hallertauer Hersbrucker Hops Pellet 3.5 Boil 10 min 33.3%
1.50 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
White Labs Belgian Style Saison Ale Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.21048 gal Step Infusion -- 146 °F 60 min
8.89577 gal Step Infusion -- 175 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.52 10.1  
Mash volume with grains 2.98 11.9  
Grain absorption losses -0.72 -2.9  
Remaining sparge water volume (equipment estimates 2.51 g | 10 qt) 1.65 6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.06 g | 16.2 qt) 3.2 12.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 4.17 16.7
Equipment Profile Used: System Default
 
Notes

Start at 68F and let free rise to 77F+

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  • Last Updated: 2011-04-07 18:36 UTC