Saison winter 2019 - Beer Recipe - Brewer's Friend

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Saison winter 2019

157 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.103 (recipe based estimate)
Post Boil Gravity: 1.227 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Friday November 22nd 2019
1.052
1.007
5.8%
22.2
4.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pilsner3 kg Pilsner 37 1.8 69.5%
0.50 kg American - White Wheat0.5 kg White Wheat 40 2.8 11.6%
0.40 kg Origin malting - Vienna0.4 kg Vienna 35 5 9.3%
0.13 kg Flaked Rye0.133 kg Flaked Rye 36 2.8 3.1%
0.07 kg American - Rye0.067 kg Rye 38 3.5 1.6%
0.22 kg American - Munich - Light 10L0.217 kg Munich - Light 10L 33 10 5%
4.32 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Perle1.25 oz Perle Hops Pellet 8.2 Boil 60 min 20.75 55.6%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 1.41 44.4%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Table Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3.68 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Wallonian Farmhouse
Amount:
1 Each
Cost:
Attenuation (avg):
84.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
The Yeast Bay - Wallonian Farmhouse
Amount:
1 Each
Cost:
Attenuation (avg):
84.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Wallonia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 17 35 100 100 350
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.28 L Strike 63 °C 63 °C 60 min
mashout Temperature 63 °C 76 °C --
16 L Sparge -- 100 °C --
Strike 63 °C 62 °C 60 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 62 °C
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (4 L/kg), your strike volume will exceeds the total water needed for the recipe (15.5 L). Reduce mash thickness to 3.99 L/kg or increase pre-boil volume to 11.1 L.  
Strike water volume at mash thickness of 4 L/kg 15.7
Mash volume with grains (equipment estimates 1.3 L) 18.3
Grain absorption losses -3.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 11 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 5
Top off amount 17
Going into fermentor 22
Total: 15.5  
Equipment Profile Used: System Default
"Saison winter 2019" Saison beer recipe by Dean Strickland. All Grain, ABV 5.81%, IBU 22.16, SRM 4.12, Fermentables: (Pilsner, White Wheat, Vienna, Flaked Rye, Rye, Munich - Light 10L) Hops: (Perle, Saaz) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Table Salt, Gypsum, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2019-11-25 02:41 UTC