Hopfenstark: Saison Station 16 clone - Beer Recipe - Brewer's Friend

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Hopfenstark: Saison Station 16 clone

193 calories 17.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BYO
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Tuesday August 28th 2018
1.059
1.011
6.3%
28.4
6.6
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 74.9%
2.25 lb Flaked Rye2.25 lb Flaked Rye 36 2.8 21.1%
7 oz German - CaraMunich III7 oz CaraMunich III 34 57 4.1%
10.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 13.5 Boil 60 min 20.71 21.1%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 3.7 Boil 10 min 7.72 78.9%
1.90 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
71 26 8 17 30 260
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.91 g | 35.6 qt) 7.59 30.3  
Mash volume with grains (equipment estimates 9.76 g | 39 qt) 8.44 33.8  
Grain absorption losses -1.34 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.32 g | 29.3 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.59 30.3
Equipment Profile Used: System Default
 
Notes

https://byo.com/recipe/hopfenstark-saison-station-16-clone/?utm_source=Brew Your Own - Live&utm_campaign=8a69d26c91-Newsletter_29_Inactive&utm_medium=email&utm_term=0_b55e7c72d8-8a69d26c91-64909539&mc_cid=8a69d26c91&mc_eid=e116456bec

This is a single infusion mash. Mash the grains and rice hulls at 151 °F (66 °C) to develop a balanced mouthfeel and light body. Collect 6.5 gallons (25 L) of wort in the kettle and boil the wort for 90 minutes, adding the first hop addition 30 minutes after the beginning of the boil. With 10 minutes remaining in the boil, add the final hop addition. Chill the wort to 73 °F (23 °C) and aerate well. Pitch the yeast and fermentation should commence within 24–48 hours. Let the fermentation temperature rise up to about 79 °F (26 °C) over the course of the week and hold at a warmer temperature until fermentation is complete. After primary fermentation, let the beer condition one to two weeks before you bottle or keg. Carbonate to 2.5–3 volumes of CO2.

Chill wort to 73, pitch yeast and let free rise.

Priceless BIAB: 5,10.69,1.9,0,90,151,70,168.1,0.00,0.07,.040,1.1,9,13.75,0,0.5,0,95,imperial,2.77,Saison,Saison,1.059,3-21,36,100,0.00,1.000,1.000

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  • Last Updated: 2019-03-21 10:08 UTC