Saison le'Garage - Beer Recipe - Brewer's Friend

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Saison le'Garage

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Wiregrass Brewing Company
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday October 25th 2015
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Rudy's Belgian Pale

by Wiregrass Brewing Company

OG: 1.052 FG: 1.009 ABV: 5.7% IBU: 31

1.060
1.011
6.5%
29.1
5.8
5.7
0.90
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 74.1%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 7.4%
0.50 lb American - Victory0.5 lb Victory 34 28 3.7%
1 lb Belgian - Wheat1 lb Wheat 38 1.8 7.4%
0.50 lb Briess - Brewers Oat Flakes / Flaked oats0.5 lb Brewers Oat Flakes / Flaked oats $ 1.80 / lb
$ 0.90 		32.2 2.5 3.7%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.7%
13.50 lbs / $ 0.90
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Hallertau (Mittelfruh)1 oz Hallertau (Mittelfruh) Hops Pellet 3.6 Boil 60 min 15.11 40%
0.50 oz Yakima Valley Hops - Hallertau (Mittelfruh)0.5 oz Hallertau (Mittelfruh) Hops Pellet 3.6 Boil 15 min 2.02 20%
1 oz Perle1 oz Perle Hops Pellet 8.8 Whirlpool 0 min 11.98 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz tangerine Flavor Boil 15 min.
1 each Whirfloc Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
8 oz Belgian Candi Other Boil 15 min.
1 g Chalk Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3.75 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.87 psi       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
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
8 gal Infusion -- 152 °F 60 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 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.8 g | 19.2 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 8 32  
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 (equipment estimates 5.54 g | 22.2 qt) 6.3 25.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.26 g | 25.1 qt) 5.5 22  
Total: 9.88 39.5
Equipment Profile Used: System Default
"Saison le'Garage" Belgian Pale Ale beer recipe by Wiregrass Brewing Company. All Grain, ABV 6.49%, IBU 29.11, SRM 5.75, Fermentables: (Pilsner, Munich Type I, Victory, Wheat, Brewers Oat Flakes / Flaked oats, Corn Sugar - Dextrose) Hops: (Hallertau (Mittelfruh), Perle) Other: (tangerine, Whirfloc, Yeast Nutrient, Belgian Candi, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda)
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  • Last Updated: 2024-02-17 17:55 UTC