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Saison

194 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: me
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Thursday June 21st 2018
1.059
1.013
6.0%
22.7
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 88%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 8%
0.50 lb Belgian - Unmalted Wheat0.5 lb Unmalted Wheat 36 2 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 13.3 Boil 60 min 19.55 19%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 2 min 2.33 71.4%
0.20 oz Mosaic0.2 oz Mosaic Hops Pellet 12.7 Boil 2 min 0.79 9.5%
2.10 oz / $ 0.00
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.7 gal Strike temp: 154 degrees Infusion -- 147 °F 90 min
5.3 gal Sparge -- 154 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

Start fermentation at 80 degrees in laundry room with warm water in bucket. Let naturally rise to high 80s/low 90s. Maintain warm water in bucket.

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  • Last Updated: 2018-08-07 19:00 UTC