#58 Inspired by Saison Dupont - SMaSH - Beer Recipe - Brewer's Friend

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#58 Inspired by Saison Dupont - SMaSH

142 calories 11.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Brasserie Dupont
Calories: 142 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Saturday October 7th 2017
1.044
1.006
5.1%
22.6
3.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 100%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 6.3 Boil 60 min 22.58 40%
0.60 oz East Kent Goldings0.6 oz East Kent Goldings Hops Pellet 6.3 Boil 0 min 60%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
0.50 oz fresh grated ginger Flavor Boil 0 min.
0.50 oz grains of paradise Spice Boil 0 min.
1 each navel orange peel Flavor Boil 0 min.
1 each mandarine orange peel Flavor Boil 0 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Temperature -- 150 °F 60 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 2.5 10  
Mash volume with grains 2.9 11.6  
Grain absorption losses -0.63 -2.5  
Remaining sparge water volume (equipment estimates 2.41 g | 9.7 qt) 1.88 7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.04 g | 16.2 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 4.38 17.5
Equipment Profile Used: System Default
 
Notes

Keep mash as low to 150 as possible

2.4 g Gypsum
0.8 g Calcium Chloride
to 3 gallons of mash water

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  • Last Updated: 2018-11-22 22:01 UTC