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saison

152 calories 10.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.9 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Monday April 2nd 2018
1.047
1.005
5.4%
24.8
3.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 70.4%
1.20 lb American - Wheat1.2 lb Wheat 38 1.8 12.1%
1.20 lb Flaked Oats1.2 lb Flaked Oats 33 2.2 12.1%
0.55 lb Corn Sugar - Dextrose0.55 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.5%
9.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 18.73 50%
1 oz Centennial1 oz Centennial Hops Pellet 10 Whirlpool at 212 °F 20 min 6.11 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.42 each Whirlfloc Water Agt Boil 15 min.
0.50 lb corn sugar Other Boil 10 min.
3.33 g Chalk Water Agt Mash 1 hr.
3.33 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
5.83 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Saison-Brett Blend 3031-PC
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 80 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 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
33.3 qt Temperature -- 147 °F 60 min
Starting Mash Thickness: 1.15 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.15 qt/lb 2.7 10.8  
Mash volume with grains (equipment estimates 3.32 g | 13.3 qt) 3.45 13.8  
Grain absorption losses -1.18 -4.7  
Remaining sparge water volume (equipment estimates 5.12 g | 20.5 qt) 4.72 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.39 g | 25.6 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.9 19.6  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.14 0.6  
Going into fermentor 5 20  
Total: 7.43 29.7
Equipment Profile Used: System Default
 
Notes

freeze fruit puree to sanitize thaw and add to secondary

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  • Last Updated: 2019-08-13 21:47 UTC