Mad Traveler's Saison - Beer Recipe - Brewer's Friend

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Mad Traveler's Saison

171 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 74% (brew house)
Source: SuperCoolGuy Brewing Co.
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Friday May 29th 2015
1.052
1.011
5.4%
26.7
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 lb American - Pale 2-Row4.6 lb Pale 2-Row 37 1.8 42.4%
2.50 lb German - Bohemian Pilsner2.5 lb Bohemian Pilsner 38 1.9 23%
1.75 lb United Kingdom - Golden Promise1.75 lb Golden Promise 37 3 16.1%
1.25 lb Canadian - ESB Malt1.25 lb ESB Malt 36 3.5 11.5%
4 oz United Kingdom - Carastan (30/37)4 oz Carastan (30/37) 35 34 2.3%
8 oz D45 Belgian Candi Syrup8 oz D45 Belgian Candi Syrup - (late boil kettle addition) 32 45 4.6%
10.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 4.3 First Wort 0 min 14.4 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 4.3 Whirlpool at 205 °F 20 min 2.8 16.7%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 7.3 Whirlpool at 205 °F 20 min 9.51 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Wort Chiller Other Boil 10 min.
1 tsp Irish Moss Fining Boil 10 min.
14 oz Cane Sugar? (6 Oz)/D45 (8 OZ) Flavor Boil 15 min.
1 each Pull Yeast from fridge Other Mash 90 min.
1 each Pull Hops night before Flavor Other 2 hr.
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
79 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Surrey 2013 British columbia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 2 2 1 4
1/2 Camden for 10 gal
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.75 qt Sacc Rest (beta) @166F | (162.5f) Infusion -- 149 °F 90 min
8 qt Mash Out @ 211/boiling Temperature -- 168 °F 10 min
16.25 qt Sparge @ 181F Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.43 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.43 qt/lb 3.7 14.8  
Mash volume with grains 4.53 18.1  
Grain absorption losses -1.29 -5.2  
Remaining sparge water volume (equipment estimates 5.91 g | 23.6 qt) 5.34 21.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.07 g | 32.3 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.81 23.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5.75 23  
Total: 9.04 36.2
Equipment Profile Used: System Default
 
Notes

Fermentation instructions:***

  • Start the yeast at 70f for 1 day, then ramp up naturally to 78-80F, maintain till FG is reached then condition in bucket or carboy for 1-2 weeks at 70F till final gravity,target ferm temp is 79F ±2. Should ferment very dry.
  • Use Fermwrap for temp control
  • Maybe skip the cane sugar addition and just keep it simple. (6Oz if used)
    Notes:
  • Drop 9.6 OZ of base malt from bags in place of 6 OZ cane sugar. (drying FG)0.6Lb 2-row dropped in place.






  • ---->--If you live close to an IKEA, stop by their food section and pick up a container of Dan Sukker Light invert beet sugar syrup. You'll use one whole container in one 5.5 gallon batch.
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  • Last Updated: 2015-09-01 21:15 UTC