Siason d'export - Beer Recipe - Brewer's Friend

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Siason d'export

211 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Big Daddies Brewery
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Sunday March 27th 2016
1.064
1.014
6.5%
28.9
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Belgian - Pilsner10.5 lb Pilsner 37 1.6 80%
0.75 lb Belgian - Wheat0.75 lb Wheat 38 1.8 5.7%
0.75 lb German - Vienna0.75 lb Vienna 37 4 5.7%
2 oz Belgian - CaraMunich2 oz CaraMunich 33 50 1%
1 lb Cane Sugar1 lb Cane Sugar 46 0 7.6%
13.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau German3 oz Hallertau German Hops Pellet 2.5 Boil 60 min 28.85 80%
0.75 oz Hallertau German0.75 oz Hallertau German Hops Pellet 2.5 Boil 0 min 20%
3.75 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 445 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
94 26 20 94 95 93
10 Gallons WH Decarbonated with Lyme
6 Gr Gypsum
7 Gr Calcium Chloride
.9 tsp lactic acid on standby for Mash PH
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.03 16.1  
Mash volume with grains 5 20  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume 5.66 22.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 8.39 g | 33.6 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil volume (equipment estimates 5.61 g | 22.4 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.69 38.8
Equipment Profile Used: System Default
 
Notes
  1. HSS did not have Munich10* so I substituted Vienna.
  2. Start Fermentation at 68 and raise 1 each day until 80* is reached.
  3. If beer has not dried out (stuck fermentation) add a second yeast such as American Ale or a dry Champagne yeast.
Last Updated and Sharing
 
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  • Last Updated: 2016-04-03 11:48 UTC