Guy de Loimbard French Saison - Beer Recipe - Brewer's Friend

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Guy de Loimbard French Saison

227 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 75% (brew house)
Source: Cooperation Brewing
Calories: 227 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Sunday February 17th 2013
1.069
1.014
7.3%
21.5
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 60.4%
2 lb American - Wheat2 lb Wheat 38 1.8 15.1%
1 lb Belgian Candi Sugar - Clear/Blond1 lb Belgian Candi Sugar - Clear/Blond 38 0 7.5%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.5%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 3.8%
0.50 lb German - Vienna0.5 lb Vienna 37 4 3.8%
0.25 lb German - Acidulated Malt 0.25 lb Acidulated Malt 27 3.4 1.9%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 13.39 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 5.96 33.3%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 5 min 2.18 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Grapefruit zest Spice Boil 1 min.
1 each Orange zest Spice Boil 1 min.
0.25 tsp Black peppercorn Spice Boil 10 min.
0.50 oz Corriander Spice Boil 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 Protein Rest -- -- 130 °F 20 min
6.5 Sachrification -- -- 200 °F 60 min
20 Sparge -- -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.36 21.4  
Mash volume with grains 6.34 25.4  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 3.45 g | 13.8 qt) 3.84 15.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.2 36.8
Equipment Profile Used: System Default
 
Notes

Batch split in half. One half fermented with Wyeast French Saison and the other with cultured Saison du Pont and Saison de Lente mixed with a little peche brett tossed in on brew day for good measure.

Brew day - 4/6/13 - OG 1.065
Gravity going into secondary was 1.008 and was surprised to see that it had dropped even further to 1.003 at bottling.

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  • Last Updated: 2013-05-07 20:33 UTC