Saison - Use This - Beer Recipe - Brewer's Friend

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Saison - Use This

224 calories 21 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 224 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Wednesday October 11th 2017
1.068
1.014
7.1%
29.1
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.93 lb American - Pilsner2.93 lb Pilsner 37 1.8 82.3%
0.20 lb American - Wheat0.2 lb Wheat 38 1.8 5.6%
0.20 lb American - Munich - Light 10L0.2 lb Munich - Light 10L 33 10 5.6%
0.20 lb Cane Sugar0.2 lb Cane Sugar 46 0 5.6%
0.45 oz Belgian - CaraMunich0.45 oz CaraMunich 33 50 0.8%
3.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.51 oz Domestic Hallertau0.51 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 29.11 69.9%
0.22 oz Domestic Hallertau0.22 oz Domestic Hallertau Hops Pellet 3.9 Boil 0 min 30.1%
0.73 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 147 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.43 g | 17.7 qt) 3.66 14.6  
Mash volume with grains (equipment estimates 4.7 g | 18.8 qt) 3.92 15.7  
Grain absorption losses -0.42 -1.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0.1  
Pre boil volume (equipment estimates 3.78 g | 15.1 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 1.5 6  
Volume into fermentor 1.5 6  
Total: 3.66 14.6
Equipment Profile Used: System Default
 
Notes

Saison Yeast

Ferment at 68 degrees, and then ramp up the temperature to 80 degrees over the course of fermentation. If beer fails to attenuate enough, add us-05 or champagne yeast to dry it out further.

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  • Last Updated: 2017-10-17 13:55 UTC