Comp Dry-hopped Saison - Beer Recipe - Brewer's Friend

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Comp Dry-hopped Saison

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 81% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Tuesday May 15th 2018
1.053
1.014
5.2%
20.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.35 lb American - Pilsner11.35 lb Pilsner 37 1.8 57.5%
4.18 lb American - Wheat4.18 lb Wheat 38 1.8 21.2%
3.23 lb American - Vienna3.23 lb Vienna 35 4 16.4%
0.99 lb Flaked Wheat0.99 lb Flaked Wheat 34 2 5%
19.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 60 min 15.69 28.6%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 5 min 4.35 14.3%
4 oz Nelson Sauvin4 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 57.1%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
1.50 g Epsom Salts Water Agt Mash 0 min.
1.50 g Table Salt Water Agt Mash 0 min.
1.50 g CaCl2 Water Agt Mash 0 min.
6 ml Lactic Acid (Mash) Water Agt Mash 0 min.
0.25 ml Lactic Acid (Sparge) Water Agt Mash 0 min.
0.75 tsp Irish Moss Fining Boil 15 min.
20 g Coriander Seeds Spice Boil 5 min.
 
Yeast
Imperial Yeast - B56 Rustic
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 90 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
26 3 11 32 53 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.8 gal Mash in Infusion -- 148 °F 90 min
6.37 gal Mash Out Infusion -- 160 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.41 29.6  
Mash volume with grains 8.99 35.9  
Grain absorption losses -2.47 -9.9  
Remaining sparge water volume (equipment estimates 7.93 g | 31.7 qt) 7.31 29.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 14.72 58.9
Equipment Profile Used: System Default
 
Notes

Mash in = 7.80g (29.53L) @158.51f +6f =164.51f (73.61c) 

              for 148f (64.44c)<br />

Mash out = 6.37g (24.12L)
Predicted PH = 5.43

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  • Last Updated: 2018-05-25 18:33 UTC