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Saison

153 calories 13.2 g 16 oz
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Beer Stats
Method: Extract
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 153 calories (Per 16oz)
Carbs: 13.2 g (Per 16oz)
Created: Friday January 10th 2020
1.047
1.008
5.1%
20.1
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Briess - LME Golden Light6.6 lb LME Golden Light 37.6 4 94.6%
6.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
6 oz Briess - Rye Malt6 oz Rye Malt 36.8 3.7 5.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 13.76 40%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 45 min 6.32 20%
1 oz Warrior1 oz Warrior Hops Pellet 17 Boil 0 min 40%
2.50 oz / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Essex Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal 150 °F 150 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.1 g | 24.4 qt) 2.5 10  
Mash volume with grains (equipment estimates 6.1 g | 24.4 qt) 2.53 10.1  
Grain absorption losses (steeping) -0.05 -0.2  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3 12
Equipment Profile Used: System Default
 
Notes

-Steep Rye in 3 gallons of 150 degree water for 20 minutes.
-Remove grain and bring to boil.
-Follow hop schedule.
-Cool to 80 degrees and carefully pour into fermentor.
-Top off to 5 gallons and pitch yeast when 70 degrees.
-Ferment and bottle when fermentation is complete.
-Let condition for 2 weeks and enjoy!

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  • Last Updated: 2020-01-10 22:41 UTC