Railcar Saison - Beer Recipe - Brewer's Friend

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Railcar Saison

177 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 10.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Team FCA!
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Tuesday November 27th 2018
1.054
1.011
5.7%
28.0
9.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 78.4%
1 lb German - Munich Light1 lb Munich Light 37 6 7.8%
1 lb American - Wheat1 lb Wheat 38 1.8 7.8%
12 oz Cane Sugar12 oz Cane Sugar 46 0 5.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz magnum0.75 oz magnum Hops Pellet 12.6 Boil 30 min 24.6 42.9%
0.50 oz Strisselspalt0.5 oz Strisselspalt Hops Pellet 3.5 Boil 15 min 2.94 28.6%
0.50 oz Strisselspalt0.5 oz Strisselspalt Hops Pellet 3.5 Boil 2 min 0.5 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlflock Fining Boil 15 min.
0.25 tsp Yeast nutrient Other Boil 15 min.
4 g Calcium Chloride Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Gypsum +1 tsp

6ml Lactic Acid to mash tun
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 3.3 13.2  
Mash volume with grains 4.26 17  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 6.84 g | 27.3 qt) 8.89 35.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 8.44 g | 33.8 qt) 10.5 42  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 12.19 48.8
Equipment Profile Used: System Default
 
Notes

Classic French Saison

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  • Last Updated: 2019-05-18 03:24 UTC