Saison Du Bot - Beer Recipe - Brewer's Friend

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Saison Du Bot

199 calories 10.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Thursday July 23rd 2015
1.062
1.002
7.9%
34.6
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 70.8%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 12.5%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4.2%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.2%
1 lb Honey1 lb Honey - (late boil kettle addition) 42 2 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 First Wort 0 min 13.38 16.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 First Wort 0 min 5.43 16.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 30 min 6.88 16.7%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 8.89 33.3%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Boil 0 min 16.7%
3 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
94%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.66 g | 34.6 qt) 10.38 41.5  
Mash volume with grains (equipment estimates 9.54 g | 38.2 qt) 11.26 45  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 8.75 35  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 10.38 41.5
Equipment Profile Used: System Default
 
Notes

no whirlfloc

1.00 lbs. Orange Blossom Honey (added with 5 minutes left in the boil)

1.5 tsp Black pepper, Fresh ground @5 min.

Chill to 65 degrees, aerate well on the way to the fermenter and pitch the yeast starter, ferment at 68 degrees for 2 weeks, move the fermenter at that point to ambient room temp for another 2 weeks, for me that was 78 degrees in the brew closet.

http://www.homebrewtalk.com/showthread.php?t=254684

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  • Last Updated: 2015-08-03 20:08 UTC