Saison: Small batch - Beer Recipe - Brewer's Friend

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Saison: Small batch

150 calories 13.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 4 gallons (ending kettle volume)
Pre Boil Size: 4.75 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Monday November 20th 2017
1.046
1.009
4.9%
0.0
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Bohemian Pilsner5.5 lb Bohemian Pilsner 38 1.9 87.5%
0.60 lb American - White Wheat0.6 lb White Wheat 40 2.8 9.5%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 3%
6.29 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DX7GVM5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.79 23.1  
Mash volume with grains 6.29 25.2  
Grain absorption losses -0.79 -3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.5 g | 22 qt) 4.75 19  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 3.25 g | 13 qt) 4 16  
Estimated amount in fermentor 4 16  
Total: 5.79 23.1
Equipment Profile Used: System Default
 
Notes

Strike water treatment: 1.5mL acid, 2.25g gypsum, .75g CaCl2

TOTAL WATER NEEDED 5.07 Gallons
STRIKE WATER TEMP 155 Fahrenheit
TOTAL MASH VOLUME 5.58 Gallons
PREBOIL WORT 4.75 Gallons
POSTBOIL WORT 4.00 Gallons
INTO FERMENTER 4.00 Gallons

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  • Last Updated: 2017-12-13 01:32 UTC