Smoked Saison

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 68% (brew house)
Source: c p
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)

Created: Thursday December 10th 2015

Original Gravity:

1.057

Final Gravity:

1.013

ABV (alternate):

5.9%

IBU (tinseth):

28.2

SRM (morey):

4.7

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	American - Pale 2-Row8.5 lb Pale 2-Row	37	1.8	68%
2 lb	American - Vienna2 lb Vienna	35	4	16%
1.50 lb	German - Smoked Malt1.5 lb Smoked Malt	37	3	12%
0.50 lb	Flaked Wheat0.5 lb Flaked Wheat	34	2	4%
12.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Bravo0.5 oz Bravo Hops		Pellet	15.5	Boil	60 min	28.16	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Bravo (Pellet)		28.16	100%
0.50 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

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal		Infusion	--	148 °F	60 min
4 gal	batch sparge w/ 180 F water	Sparge	--	168 °F	12 min
Starting Mash Thickness: 1.6 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.6 qt/lb	5	20
Mash volume with grains	6	24
Grain absorption losses	-1.56	-6.3
Remaining sparge water volume (equipment estimates 3.83 g \| 15.3 qt)	3.81	15.3
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.02 g \| 28.1 qt)	7	28
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.02	-0.1
Post boil Volume	5.5	22
Going into fermentor	5.5	22
Total:	8.81	35.3
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 85.1%

Pre-Boil: 78% 28.7 ppg

Ending Kettle Efficiency N/A

Brew House: 72% 26.4 ppg

Wort Volume:

5.6 Gallons

Expected 5.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.057
Actual OG: 1.059

Alcohol and Attenuation:

ABV: 6.37%

Apparent Attenuation: 79.7%
Actual FG: 1.012
Calories per 12oz 188 calories
Carbohydrates per 12oz 18.6 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
12/11/2015 12:13 AM over 8 years ago	+1	Mash Complete	1.049	7.3125 Gallons	2/20/2021 3:43 AM over 3 years ago	- used 4.4 lb regular 2row, the rest organic 2row since the regular bins were low - cost ~$18.50 for beer, yeast and hops already owned 5 gal @ 161 F + 12.5 lb @ 68.5 F = 148 F mash - @ 149.5 F @ 60 min - @ 148.1 F @ 30 min - @ 145.9 F @ 11 min, post stir - @ 145.9 F @ 0 min - got 3 gal and about less than 1 qt more, left valve open so some sparge water went into measuring cup, added a lot of grain - also took a break in middle of draining first runnings, maybe like 30 minutes - sparged with 4 gals, temp "at" 190 F actually 180 F - @ 159.8 F @ 12 min - got 4 1/16 gallon second runnings - read 1.034 gravity @ 139.5 F raw, did not use offset
12/11/2015 2:09 AM over 8 years ago	+1	Pre-Boil Gravity	1.049	7.3125 Gallons	2/20/2021 3:43 AM over 3 years ago
12/11/2015 4:26 AM over 8 years ago	+1	Boil Complete			2/20/2021 3:43 AM over 3 years ago
12/11/2015 4:27 AM over 8 years ago	+1	Brew Day Complete	1.059	5.6 Gallons	2/20/2021 3:43 AM over 3 years ago	- 1.058 @ 70.5 F raw, did not use offset - didn't suck up everything from kettle, maybe a qt left behind - pitched random yeast slurry at 70.5 F, added maybe 6 oz of densely packed slurry, probably 6-12 months old, definitely didn't rinise -- andy thinks it may be belgian ardennes yeast, it definitely tasted belgiany
12/31/2015 12:13 AM over 8 years ago	+21	Fermentation Complete	1.012		2/20/2021 3:43 AM over 3 years ago	1.011 @ 69.5 F raw, did not use offset - 13.9 psi @ 39 F (4.0 C = 39.2 F) = 2.7 vol CO2 - fermented at 74 F first few days, dropped down to 69 - 70 F after primary fermentation, just left on kitchen floor for whole duration - placed on 32 psi gas for first 14 hours, will put @ 14 psi after 14 hours

Notes

Using really old yeast slurry from mystery jars in back of fridge, most likely either wyeast 3944 wit bier yeast or possibly belgian ardennes

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Last Updated: 2015-12-10 21:42 UTC

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Smoked Saison