ASB Saison - Beer Recipe - Brewer's Friend

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ASB Saison

195 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Sunday March 18th 2018
1.060
1.008
6.8%
26.5
13.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 75%
1 lb American - Vienna1 lb Vienna 35 4 8.3%
1 lb Belgian - Special B1 lb Special B 34 115 8.3%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 17.71 16.7%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 8.79 16.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 15 days 33.3%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 15 days 16.7%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Dry Hop 15 days 16.7%
6 oz / $ 0.00
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
78 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Gypsum - 5g
CACl - 4.5g
Baking Soda - 3g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Infusion -- 152 °F 60 min
6 gal Sparge -- 170 °F 5 min
6 gal Sparge -- 170 °F 25 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.58 g | 22.3 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Pitched yeast @ 100F and let fall gradually to 78F.
Dry hopped after 15 days

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  • Last Updated: 2018-04-01 22:14 UTC