Saison Du Mont - Beer Recipe - Brewer's Friend

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Saison Du Mont

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.3 gallons
Pre Boil Gravity: 1.087 (recipe based estimate)
Post Boil Gravity: 1.121 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Wednesday November 6th 2019
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OG: 1.061 FG: 1.015 ABV: 6.0% IBU: 14

1.051
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.25 lb American - Pale 2-Row7.25 lb Pale 2-Row 37 1.8 67.4%
2 lb American - Vienna2 lb Vienna 35 4 18.6%
8 oz BSG - Flaked White Wheat8 oz Flaked White Wheat 36 1.6 4.7%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 4.7%
8 oz Honey8 oz Honey - (late boil kettle addition) 35 2 4.7%
172 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 30 min 8.57 50%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 15 min 3.07 25%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 1 min 0.27 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss Fining Boil 15 min.
14 g coriander Spice Boil 1 min.
2 g Grains of Paradise Spice Boil 1 min.
14 g Orange peel Spice Boil 1 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
13.5 qt Batch Sparge 169 °F 155 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains (equipment estimates 1.46 g | 5.9 qt) 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 0.77 g | 3.1 qt) 0.69 2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.08 g | 12.3 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 2.3 9.2  
Top off amount 3.2 12.8  
Going into fermentor 5.5 22  
Total: 4.53 18.1
Equipment Profile Used: System Default
"Saison Du Mont" Saison beer recipe by gary Hunt. All Grain, ABV 5.18%, IBU 11.91, SRM 4.09, Fermentables: (Pale 2-Row, Vienna, Flaked White Wheat, Flaked Oats, Honey) Hops: (Goldings, Hallertau Tradition (Germany)) Other: (Irish Moss, coriander, Grains of Paradise, Orange peel)
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  • Last Updated: 2020-04-18 22:46 UTC