Pogonip Saison - Beer Recipe - Brewer's Friend

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Pogonip Saison

177 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 19.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jim
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday March 8th 2016
1.054
1.010
5.9%
29.6
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Belgian - Pilsner17 lb Pilsner 37 1.6 47.6%
14.45 lb German - Vienna14.45 lb Vienna 37 4 40.5%
4.25 lb United Kingdom - Wheat4.25 lb Wheat 37 2 11.9%
35.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.40 oz East Kent Goldings3.4 oz East Kent Goldings Hops Pellet 5 Boil 60 min 19.45 40%
1.70 oz East Kent Goldings1.7 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.83 20%
1.70 oz Styrian Goldings1.7 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 5.31 20%
0.85 oz East Kent Goldings0.85 oz East Kent Goldings Hops Leaf/Whole 5 Dry Hop 5 days 10%
0.85 oz Styrian Goldings0.85 oz Styrian Goldings Hops Leaf/Whole 5.5 Dry Hop 5 days 10%
8.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.25 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.4 gal Strike water temp 153 F Temperature -- 148 °F 60 min
Heat mash to 170 F before sparge Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.76 gal (75.02 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.76 gal (27.02 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.24 gal (64.97 qt). Suggest reducing strike water volume to 9.14 gal (36.58 qt) and adding 4.24 gal (16.97 qt) sparge/top-off. 13.39 53.6  
Strike water volume at mash thickness of 1.5 qt/lb 13.39 53.6  
Mash volume with grains 16.24 65  
Grain absorption losses -4.46 -17.9  
Remaining sparge water volume (equipment estimates 10.08 g | 40.3 qt) 10.83 43.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.76 g | 75 qt) 19.5 78  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1  
Post boil Volume 17 68  
Going into fermentor 17 68  
Total: 24.21 96.9
Equipment Profile Used: System Default
 
Notes

Heat strike water to 154 F.
Rest the mash at 148 F for 60 minutes. Heat the mash to
170 F over the next 30 mins. Total mash time should be roughly 90 minutes.
Rinse the grain with 170 F water from the HLT.
Boil 60 minutes and follow the scheduled hop additions.
Carbonate between 2 and 3 volumes.

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  • Last Updated: 2016-08-05 03:22 UTC