Hoppy Saison #2 10gal. - Beer Recipe - Brewer's Friend

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Hoppy Saison #2 10gal.

200 calories 12.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Thursday August 24th 2017
1.062
1.004
7.7%
37.8
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pilsner14 lb Pilsner 37 1.6 50.9%
5.50 lb American - White Wheat5.5 lb White Wheat 40 2.8 20%
3.50 lb American - Vienna3.5 lb Vienna 35 4 12.7%
4.50 lb Flaked Oats4.5 lb Flaked Oats 33 2.2 16.4%
27.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Azacca2 oz Azacca Hops Pellet 10.4 Boil 15 min 17.54 18.2%
1 oz Azacca1 oz Azacca Hops Pellet 10.4 Boil 5 min 3.52 9.1%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 180 °F 20 min 7.85 18.2%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 20 min 8.92 18.2%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 0 days 18.2%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 18.2%
11 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 604 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
San Diego - Miramar - April 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
71 26 92 105 248 146
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Fly Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.26 gal (49.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.26 gal (1.05 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.59 34.4  
Mash volume with grains 10.79 43.2  
Grain absorption losses -3.44 -13.8  
Remaining sparge water volume (equipment estimates 7.36 g | 29.4 qt) 6.59 26.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.26 g | 49.1 qt) 11.5 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10.65 42.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 10.5 42  
Total: 15.19 60.8
Equipment Profile Used: System Default
 
Notes

Use French Saison Yeast

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  • Last Updated: 2017-08-25 22:41 UTC