House #04 - Hanson Hus Saison - Beer Recipe - Brewer's Friend

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House #04 - Hanson Hus Saison

179 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Hanson Hop Hus
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Tuesday December 27th 2016
1.055
1.009
6.0%
31.5
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 85.7%
1 lb American - White Wheat1 lb White Wheat 40 2.8 9.5%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 46 0.5 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.4 Boil 60 min 15.14 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.4 Boil 40 min 13.29 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.4 Boil 5 min 3.02 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 353 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Newport Beach 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 26 94 90 230 146
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 qt Infusion -- 150 °F 75 min
4 qt Sparge -- 155 °F 30 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.25 13  
Mash volume with grains 4.05 16.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.58 g | 22.3 qt) 4.21 16.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 6 24  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.46 29.9
Equipment Profile Used: System Default
 
Notes

OC Fair 2017 - no place - rated 42 (category 25b - saison)
brew day - 12/29/2016
yeast starter - no
note - revised base recipe - 3711 yeast (565) and pilsner malt (2row)

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  • Last Updated: 2017-07-16 20:54 UTC