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Next Saison

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BDS
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday December 29th 2018
1.050
1.009
5.4%
50.9
3.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.25 lb American - Pilsner10.25 lb Pilsner 37 1.8 73.2%
2.25 lb American - Red Wheat2.25 lb Red Wheat 38 2.5 16.1%
0.75 lb American - Vienna0.75 lb Vienna 35 4 5.4%
0.75 lb Cane Sugar0.75 lb Cane Sugar 46 0 5.4%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Jarrylo1.1 oz Jarrylo Hops Pellet 13 Boil 70 min 37.57 13.6%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 25 min 1.77 24.7%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 25 min 9.73 12.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 1 min 0.55 12.3%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 1 min 0.11 12.3%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 1 min 1.21 24.7%
8.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Sparge 1 hr.
2 g Calcium Chloride Water Agt Boil 1 hr.
6 g Gypsum Water Agt Boil 1 hr.
2 g Table Salt Water Agt Boil 1 hr.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 469 B cells required
Blaugies Dregs, and some Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 469 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 10 60 150 0.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Single Infusion Infusion -- 148 °F 60 min
5.3 gal Sparge Sparge -- 170 °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 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 7.44 g | 29.7 qt) 6.38 25.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 10.55 g | 42.2 qt) 9.5 38  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 8 32  
Going into fermentor 8 32  
Total: 11.35 45.4
Equipment Profile Used: System Default
 
Notes

Mash with 5.5gal of water.

  • Add 7oz of acidulated malt,
  • 4g Gyp, 1g MgSO4, 3g CaCl to MASH

    Salts to Boil:
  • 6g Gyp, 1g Table Salt, 1g CaCl to boil

    Sparge with 5.3 gal water with
  • 1 ml Lactic Acid in sparge

    Ferment with Wyeast 3724... with an open top fermentation. Also adding some Belle Saison Yeast to increase the phenols for the Bretts!!!
  • Secondary. Use some brett brux.
  • Omega Where the Funk
  • Gigayeast Brett Brux Blend will be added to this.

    Smaller Primaries:
  • Where the Funk
  • Bug-Farm, with some sort of sach, probably the Primary Pitch.
  • Blaugies Dregs, Initial Pitch, and Giga Brett Brux.... Maybe with some Orval.... or Cellar West.....

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  • Last Updated: 2019-01-06 01:49 UTC