Saison Dupont - Beer Recipe - Brewer's Friend

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Saison Dupont

200 calories 22.1 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: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Big Bones Brewing
Calories: 200 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Sunday January 3rd 2016
1.060
1.017
5.6%
22.0
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 85.1%
0.25 lb American - Munich - Light 10L0.25 lb Munich - Light 10L 33 10 2.1%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 4.3%
0.50 lb German - Vienna0.5 lb Vienna 37 4 4.3%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 4.3%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.7 Boil 60 min 19.5 50%
1 oz St Celeia1 oz St Celeia Hops Pellet 3.7 Boil 5 min 2.52 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Mash In Infusion -- 145 °F 60 min
batch sparge to reach 6 gallons Sparge -- 168 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.79 g | 35.2 qt) 8.22 32.9  
Mash volume with grains (equipment estimates 9.73 g | 38.9 qt) 9.16 36.6  
Grain absorption losses -1.47 -5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.22 32.9
Equipment Profile Used: System Default
 
Notes

Mash at 1 quart per lb of grain. Heat water to 160 before adding grain.
ferment for 10 days then move to secondary till all signs of fermentation are gone (about 2 weeks).

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  • Last Updated: 2016-06-04 17:27 UTC