Golden Age Saison - Beer Recipe - Brewer's Friend

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Golden Age Saison

186 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jason Aylward
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Sunday January 22nd 2017
1.057
1.010
6.1%
46.9
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Belgian - Pilsner7.5 lb Pilsner 37 1.6 55.4%
3.25 lb Belgian - Munich3.25 lb Munich 38 6 24%
1.30 lb Belgian - Wheat1.3 lb Wheat 38 1.8 9.6%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 7.4%
0.50 lb Honey0.5 lb Honey 42 2 3.7%
13.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 8 Boil 60 min 24.24 16.7%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 30 min 16.3 33.3%
3 oz Strisselspalt3 oz Strisselspalt Hops Pellet 3.5 Boil 5 min 6.34 50%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 10 min.
0.25 tsp Seeds of Paradise Spice Boil 5 min.
 
Yeast
White Labs - American Farmhouse Blend WLP670
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion -- 153 °F 50 min
6.5 gal Sparge -- 163 °F 10 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.62 14.5  
Mash volume with grains 4.58 18.3  
Grain absorption losses -1.51 -6  
Remaining sparge water volume (equipment estimates 6.24 g | 25 qt) 6.01 24.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 8.23 g | 32.9 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

Brewed on January 28th, 2017:

Added about a tablespoon of baking soda to the mash to increase pH.
It originally read around 4.9, afterward it raised to about 5.1. Never got it to the ideal 5.4. Need to pay attention earlier in the mash to get this right.
OG into the fermenter was a little over 1.055. I'm considering that nailed.

Feb 20, 2017:
Gravity reads as 1.005. Not sour but tastes like a clean saison. A little darker than expected (but close to brewersfriend's estimate)

May 8th: Chilled and carbonated
Very clear and copper colored.
Almost apple flavor coming from the yeast, I think.

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  • Last Updated: 2017-05-11 21:56 UTC