Averagely perfect saison - Beer Recipe - Brewer's Friend

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Averagely perfect saison

203 calories 12.8 g 500 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 203 calories (Per 500ml)
Carbs: 12.8 g (Per 500ml)
Created: Thursday February 4th 2016
1.045
1.003
5.5%
21.7
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 57.1%
2.50 lb German - Wheat Malt2.5 lb Wheat Malt 37 2 28.6%
1.25 lb German - Vienna1.25 lb Vienna 37 4 14.3%
8.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 60 min 7.42 25%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 8.48 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 2.69 25%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 3.08 25%
2 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 212 B cells required
Brett C
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
6M94Z4R
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 149 °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 3.28 13.1  
Mash volume with grains 3.98 15.9  
Grain absorption losses -1.09 -4.4  
Remaining sparge water volume (equipment estimates 5.39 g | 21.6 qt) 4.06 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.34 29.4
Equipment Profile Used: System Default
 
Notes

Pitch Yeast at 68F, ramping up to 80F over 4-7 days

Pull one gallon first runnings. Sour with grains/L.p. @ 110F

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  • Last Updated: 2016-03-05 15:58 UTC