2017 Saison

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 12.5 g (Per 12oz)

Created: Tuesday November 1st 2016

Original Gravity:

1.052

Final Gravity:

1.006

ABV (standard):

6.0%

IBU (tinseth):

27.0

SRM (morey):

4.0

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Belgian - Pilsner9 lb Pilsner	37	1.6	87.8%
0.50 lb	American - Munich - Light 10L0.5 lb Munich - Light 10L	33	10	4.9%
0.50 lb	Flaked Wheat0.5 lb Flaked Wheat	34	2	4.9%
4 oz	German - Acidulated Malt4 oz Acidulated Malt	27	3.4	2.4%
10.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Hallertau Blanc0.25 oz Hallertau Blanc Hops	Pellet	10	Boil	60 min	10.65	14.3%
1 oz	Hallertau Blanc1 oz Hallertau Blanc Hops	Pellet	10	Boil	10 min	15.44	57.1%
0.50 oz	Hallertau Blanc0.5 oz Hallertau Blanc Hops	Pellet	10	Boil	1 min	0.92	28.6%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.75 oz	Hallertau Blanc (Pellet)		27.01	100%
1.75 oz / $ 0.00

Yeast

- -

Amount:	1 Each	Cost:
Attenuation (custom):	88%	Flocculation:	Med
Optimum Temp:	66 - 72 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Variables Batch Size (gal) 10 Grain Bill (lbs.) 20.5 Boil Time (hrs.) 1 Trub Loss (gal.) .6 Equipment Loss (gal.) .1 Mash Thickness (qts/lb.) 1.366 Grain Temperature (deg.) 70 Target Mash Temperature (deg.) 149 Constants Wort Shrinkage (pct) 4 Grain Absorption Constant (gal/lb) 0.13 Percent Boiloff per Hour (pct/hr) 6.2 Results Total Water Needed (gal.) 14.54 Mash Water Needed (gal.) 7.00 Sparge Water Needed (gal.) 7.54 Strike Temperature (deg.) 160.57 Pre-Boil Wort Produced (gal.) 11.77 Starting Water (ppm): Ca: 0 Mg: 0 Na: 0 Cl: 0 SO4: 0 HCO3: 0 Mash / Sparge Vol (gal): 7 / 7.54 RO or distilled %: 100% / 100% Total Grain (lb): 20.0 Adjustments (grams) Mash / Boil Kettle: CaSO4: 10 / 0 CaCl2: 2 / 0 MgSO4: 0 / 0 NaHCO3: 0 / 0 CaCO3: 0 / 0 Lactic Acid (ml): 0 Sauermalz (oz): 12 Mash Water / Total water (ppm): Ca: 106 / 51 Mg: 0 / 0 Na: 0 / 0 Cl: 36 / 18 SO4: 211 / 101 Cl to SO4 Ratio: 0.17 / 0.17 Alkalinity (CaCO3): -357 RA: -433 Estimated pH: 5.31 (room temp)
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.25 qt/lb	3.2	12.8
Mash volume with grains	4.02	16.1
Grain absorption losses	-1.28	-5.1
Remaining sparge water volume (equipment estimates 4.89 g \| 19.6 qt)	5.33	21.3
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.57 g \| 26.3 qt)	7	28
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.07	-0.3
Post boil Volume	5	20
Going into fermentor	5	20
Total:	8.53	34.1
Equipment Profile Used:	System Default

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
11/27/2016 5:26 PM over 8 years ago	+0	Mash Complete					2/20/2021 3:43 AM over 3 years ago	Mashed at 150F for 60 minute. Used ratio of 1.42 for 7.25 gals mash and 8.5 gallons sparge water. Used tap water with no adjustments

Notes

Batch Size (gal)
10
Grain Bill (lbs.)
19.5
Boil Time (hrs.)
1
Trub Loss (gal.)
.25
Equipment Loss (gal.)
.1
Mash Thickness (qts/lb.)
1.436
Grain Temperature (deg.)
70
Target Mash Temperature (deg.)
152

Constants
Wort Shrinkage (pct)
4
Grain Absorption Constant (gal/lb)
0.13
Percent Boiloff per Hour (pct/hr)
8

Results
Total Water Needed (gal.)
14.24
Mash Water Needed (gal.)
7.00
Sparge Water Needed (gal.)
7.24
Strike Temperature (deg.)
163.42
Pre-Boil Wort Produced (gal.)
11.61

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2017 Saison