Saison D'Potiron - Beer Recipe - Brewer's Friend

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Saison D'Potiron

268 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Scott Jackson (Zymurgy Sep/Oct 2013)
Calories: 268 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Monday September 2nd 2013
1.081
1.016
8.5%
28.5
12.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.20 lb American - Pale 6-Row11.2 lb Pale 6-Row 35 1.8 71%
0.55 lb American - Caramel / Crystal 60L0.55 lb Caramel / Crystal 60L 34 60 3.5%
0.55 lb American - Victory0.55 lb Victory 34 28 3.5%
0.69 lb German - Melanoidin0.69 lb Melanoidin 37 25 4.4%
0.58 lb Rice Hulls0.58 lb Rice Hulls 0 0 3.7%
1.10 lb Maple Syrup1.1 lb Maple Syrup - (late boil kettle addition) 30 35 7%
1.10 lb Honey1.1 lb Honey - (late boil kettle addition) 42 2 7%
15.77 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15.40 g Magnum15.4 g Magnum Hops Pellet 14 Boil 90 min 28.49 100%
15.40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.30 lb Canned Pumpkin Flavor Mash 80 min.
0.55 tbsp Pumpkin Pie Spice Spice Boil 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein rest Infusion -- 120 °F 10 min
Saccharification rest Infusion -- 154 °F 60 min
Mash out Infusion -- 168 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.94 23.7  
Mash volume with grains 7.02 28.1  
Grain absorption losses -1.7 -6.8  
Remaining sparge water volume (equipment estimates 3.6 g | 14.4 qt) 3.51 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.3 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.45 37.8
Equipment Profile Used: System Default
 
Notes

-Make sure that the canned pumpkin ONLY contains pumpkin (not pumpkin pie mix)

-Use 1 gallon of the mash water to dissolve the pumpkin. Add the grain, mix, then add the dissolved pumpkin water mixture into the mash.

-Sparge should be long, take a full hour

-Primary fermentation for 2 weeks, raise to 78F for three days

-Secondary fermentation for 2 weeks

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  • Last Updated: 2013-09-03 01:38 UTC