Burnt Hickory White Flag Saison - Beer Recipe - Brewer's Friend

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Burnt Hickory White Flag Saison

226 calories 18.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO - 7/15
Calories: 226 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Thursday July 9th 2015
1.069
1.011
7.6%
27.8
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Pilsner7.5 lb Pilsner 38 1.6 54.5%
3.75 lb American - White Wheat3.75 lb White Wheat 40 2.8 27.3%
1.25 lb American - Rye1.25 lb Rye 38 3.5 9.1%
0.75 lb Belgian - CaraVienne0.75 lb CaraVienne 34 20 5.5%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 46 0.5 3.6%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 60 min 18.92 27.8%
0.30 oz Amarillo0.3 oz Amarillo Hops Pellet 8.6 Boil 60 min 8.88 16.7%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 0 min 27.8%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 0 min 27.8%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirl Fining Boil 15 min.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 2 13 8 18 21
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 4.72 g | 18.9 qt) 4.4 17.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.37 37.5
Equipment Profile Used: System Default
 
Notes

67 ferment for 2 days then step ramp to 76 and hold till FG (+/- 1.008)

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  • Last Updated: 2015-07-09 22:43 UTC