Petite Saison - Beer Recipe - Brewer's Friend

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Petite Saison

107 calories 10.3 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 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 107 calories (Per 12oz)
Carbs: 10.3 g (Per 12oz)
Created: Tuesday April 11th 2017
1.033
1.007
3.4%
18.4
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Belgian - Pilsner3 lb Pilsner 37 1.6 41%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 41%
1 lb German - Munich Light1 lb Munich Light 37 6 13.7%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 4.3%
7.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 90 min 18.37 100%
1 oz / $ 0.00
 
Yeast
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
WLP565 Belgian Saison
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 160 °F 120 min
3.2 gal HLT ~ 3.8 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 2.56 10.2  
Mash volume with grains 3.14 12.6  
Grain absorption losses -0.91 -3.7  
Remaining sparge water volume (equipment estimates 5.64 g | 22.6 qt) 5.6 22.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.16 32.7
Equipment Profile Used: System Default
 
Notes

Ferment with WLP565 at ambient temperature for the first day.
Wrap fermenter in electric blanket, and increasingly turn up the heat.
After about a week, add the B. Brux.
Allow to continue fermenting for another week before checking gravity.

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  • Last Updated: 2017-04-11 05:13 UTC