Saison v2 - Beer Recipe - Brewer's Friend

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Saison v2

194 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 90% (ending kettle)
Source: davblck
Calories: 194 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Saturday February 9th 2013
1.060
1.006
7.1%
22.6
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19.50 lb Belgian - Pilsner19.5 lb Pilsner 37 1.6 90.7%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 4.7%
1 lb Belgian Candi Sugar - Clear/Blond1 lb Belgian Candi Sugar - Clear/Blond 38 0 4.7%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.75 Boil 60 min 10.57 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.75 Boil 30 min 8.12 20%
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops Pellet 3.3 Boil 10 min 1.87 20%
2 oz Brewmaster - Czech Saaz2 oz Czech Saaz Hops Pellet 3.3 Boil 5 min 2.06 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Fermaid Other Boil 15 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 670 B cells required
Giga Saison I, Brett C blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 670 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Monterey, CA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84 26 45 68 100 288
50 RO/50 Tap
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt 172 deg Sparge -- 148 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.44 gal (57.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.44 gal (9.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 8.97 35.9  
Mash volume with grains 10.61 42.4  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume 7.76 31  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 14.44 g | 57.8 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 11.56 g | 46.3 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 16.73 66.9
Equipment Profile Used: System Default
 
Notes

Pitch 66. Begin fermentation 68-70 hold for 3 days, ramp up to mid 70's until gravity reaches 1.012@ 60deg.

Transfer to secondary and pitch Brett/Bugs once gravity reaches 1.012 @ 62deg.

Hold temperature between 62-64 for approximately 30 days.

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  • Last Updated: 2014-01-01 22:56 UTC