IMPERIAL SAISON - Beer Recipe - Brewer's Friend

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IMPERIAL SAISON

265 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 15.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Source: LEVELER
Calories: 265 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Thursday October 10th 2019
1.080
1.017
8.3%
25.0
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 lb Briess - Brewers Malt 2-Row35 lb Brewers Malt 2-Row 37 1.8 76.1%
2 lb Munich Light2 lb Munich Light 37 6 4.3%
2 lb Briess - Rye Malt2 lb Rye Malt 36.8 3.7 4.3%
2 lb Briess - Carapils Malt2 lb Carapils Malt 34.5 1.5 4.3%
5 lb American - White Wheat5 lb White Wheat 40 2.8 10.9%
46 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Pellet 10.9 Boil 60 min 22.5 33.3%
1.50 oz Yakima Chief Hops - German Tettnang1.5 oz German Tettnang Hops Pellet 4.5 Boil 10 min 2.53 25%
1.50 oz Yakima Chief Hops - German Tettnang1.5 oz German Tettnang Hops Pellet 4.5 Aroma 0 min 25%
1 oz Yakima Chief Hops - German Tettnang1 oz German Tettnang Hops Pellet 4.5 Dry Hop 4 days 16.7%
6 oz / $ 0.00
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
5 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 549 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.2 gal MASH IN Infusion 164 °F 150 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.69 gal (66.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.69 gal (18.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.93 gal (83.72 qt). Suggest reducing strike water volume to 8.32 gal (33.28 qt) and adding 8.93 gal (35.72 qt) sparge/top-off. 17.25 69  
Strike water volume at mash thickness of 1.5 qt/lb 17.25 69  
Mash volume with grains 20.93 83.7  
Grain absorption losses -5.75 -23  
Remaining sparge water volume (equipment estimates 5.44 g | 21.8 qt) 5.75 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.69 g | 66.8 qt) 17 68  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 15 g | 60 qt) 15.5 62  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 15.5 g | 62 qt) 15 60  
Total: 23 92
Equipment Profile Used: System Default
 
Notes

Mash with 2 pounds rice hulls to prevent stuck sparge.

At flame out: chill wort to 65°F. Pitch 5 packets of WLP590 French Saison Ale Yeast (per White Labs customer support). Open ferment with tinfoil.

Over next 48 hours, increase fermentation temperature to 75°F.

Primary: 7-14 days

Secondary: 7 days

Age in medium-char french oak barrel 6 months minimum.




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  • Last Updated: 2020-10-14 18:03 UTC