Bretted Saison - Beer Recipe - Brewer's Friend

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Bretted Saison

174 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Tonsmeire/ american sour beers
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday June 22nd 2018
1.053
1.011
5.5%
31.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb Belgian - Pilsner22 lb Pilsner 37 1.6 93.6%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 4.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.1%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Saaz5 oz Saaz Hops Pellet 3.5 Boil 45 min 24.97 58.8%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 15 min 4.05 17.6%
2 oz Saaz2 oz Saaz Hops Leaf/Whole 3.5 Boil 5 min 1.97 23.5%
8.50 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
no water adjustments, used filter tap waer
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29 qt target 154 Infusion -- 153 °F 45 min
10 qt target 167 Infusion -- 164 °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: 14.32 gal (57.28 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.32 gal (9.28 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.81 35.3  
Mash volume with grains 10.69 42.8  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume (equipment estimates 8.69 g | 34.8 qt) 8.38 33.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.32 g | 57.3 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.32 -1.3  
Post boil Volume 12.5 50  
Going into fermentor 12.5 50  
Total: 17.19 68.8
Equipment Profile Used: System Default
 
Notes

Brewed on 2/22/18
split 13 gallons into 2 6 gallon batches and fermented in the sour fridge at 85 degrees in primary buckets.
1 batch omega french saison yeast (026) + 1 wyeast wild and sour brett claus 1245100

1 batch wyeast belgian saison 3742 + wyeast wild and sour brett claus

Primary for ___ days, transferred to secondary on

O.G. =

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  • Last Updated: 2018-06-22 19:41 UTC