220 Saison 10 gal version - Beer Recipe - Brewer's Friend

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220 Saison 10 gal version

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 120 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Phillip Davis
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday July 1st 2015
1.049
1.011
4.9%
22.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 39.3%
9 lb Canadian - Pale 2-Row9 lb Pale 2-Row 36 1.75 39.3%
4.50 lb Canadian - Pale Wheat4.5 lb Pale Wheat 36 2 19.7%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 1.6%
22.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Magnum0.65 oz Magnum Hops Pellet 12.1 Boil 60 min 14.53 14%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.25 Boil 15 min 2.98 21.5%
1 oz Saaz1 oz Saaz Hops Pellet 2.6 Boil 15 min 2.38 21.5%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.25 Boil 5 min 1.2 21.5%
1 oz Saaz1 oz Saaz Hops Pellet 2.6 Boil 5 min 0.96 21.5%
4.65 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 qt Infusion -- 151 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.67 gal (58.7 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.67 gal (10.7 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.58 34.3  
Mash volume with grains 10.41 41.6  
Grain absorption losses -2.86 -11.4  
Remaining sparge water volume (equipment estimates 9.21 g | 36.8 qt) 9.53 38.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.67 g | 58.7 qt) 15 60  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 18.11 72.4
Equipment Profile Used: System Default
 
Notes

8.6 - 9 gallons of RO water for mash in with 8.5 gallons of filtered tap water for partial sparge water and at least 7 gallons of only sparge water. Get the mash out at at least 160-165 degrees F, and with a long slow/clean sparge drip. Sparge water with a ph less than 6 and a temp of around 165-170 degrees F.

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  • Last Updated: 2015-07-01 03:53 UTC