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Saison CH

164 calories 14 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 40.75 liters
Post Boil Size: 32.22 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 66% (brew house)
Source: AN-FOR
Hop Utilization: 99%
Calories: 164 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Thursday December 28th 2017
1.054
1.009
6.0%
29.5
6.9
5.4
309.58
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.63 kg Castle Malting - Château Pilsner Malt (3-3,5 EBC)4.63 kg Château Pilsner Malt (3-3,5 EBC) kr 18.40 / kg
kr 85.19 		37 1.78 70.9%
0.74 kg Castle Malting - Château Hvete Malt (3,5-5,5 EBC)0.74 kg Château Hvete Malt (3,5-5,5 EBC) kr 23.00 / kg
kr 17.02 		37 2.25 11.3%
0.28 kg NO - Flaket Havre0.28 kg Flaket Havre kr 22.67 / kg
kr 6.35 		0 2 4.3%
0.28 kg DE - Caramunich Type 3 (140-160 EBC)0.28 kg Caramunich Type 3 (140-160 EBC) kr 0.03 / g
kr 8.68 		34 57 4.3%
0.60 kg Appelsinblomst Honning0.6 kg Appelsinblomst Honning 42 2 9.2%
6.53 kg / kr 117.24
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Sorachi Ace5 g Sorachi Ace Hops kr 0.60 / g
kr 3.00 		Pellet 12.4 Boil 60 min 6.64 7.1%
10 g Willamette10 g Willamette Hops kr 0.79 / g
kr 7.90 		Pellet 5 Boil 60 min 5.35 14.3%
20 g Willamette20 g Willamette Hops kr 0.79 / g
kr 15.80 		Pellet 5 Boil 30 min 8.23 28.6%
35 g Willamette35 g Willamette Hops kr 0.79 / g
kr 27.65 		Pellet 5 Boil 15 min 9.3 50%
70 g / kr 54.35
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Svart pepper Spice Boil 5 min.
0.50 tsp Gjærnæring kr 13.00 / tsp
kr 6.50 		Fining Boil 10 min.
0.50 each Whirlfloc kr 2.00 / each
kr 1.00 		Water Agt Boil 10 min.
6 g Gypsum kr 0.08 / g
kr 0.49 		Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
kr 7.99
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
kr 130.00 / each
kr 130.00
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 333 B cells required
kr 130.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.6 L Meskevann 67.4 °C 64 °C 60 min
12 L Skylling Batch Sparge 74 °C 74 °C --
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 50.36 L. Suggest reducing initial strike volume to 41.67 L and adding 4.96 L sparge/top-off. 46.6
Strike water volume (equipment estimates 39.8 L) 46.6
Mash volume with grains (equipment estimates 43.5 L) 50.4
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 33.9 L) 40.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 25 L) 32.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 32.2 L) 25
Total: 46.6  
Equipment Profile Used: System Default
 
Notes

Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: Always
Batch Size (Gallons): 5.5 Gallon
Original Gravity: 1.062
Final Gravity: 1.002
Boiling Time (Minutes): 60 Min
IBU: 36.3 IBU
Color: 7.5 SRM
Primary Fermentation (# of Days & Temp): 14 Days at 68 Degrees
Additional Fermentation: 14 days at room temp
Tasting Notes: Citrus and fruit phenols up front balance nicely with earthy hops, great mouthfeel
Cottage House Saison
Honningen tilsettes de siste 5 minuttene av kok.

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  • Last Updated: 2021-10-11 20:02 UTC