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SAISON

144 calories 11 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.4 liters
Post Boil Size: 23.41 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Wednesday February 19th 2020
1.048
1.006
5.5%
70.7
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 87%
0.75 kg Munich0.75 kg Munich 37 6 13%
5.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Blanc30 g Hallertau Blanc Hops Leaf/Whole 10 Boil 60 min 33.48 23.1%
50 g Citra50 g Citra Hops Leaf/Whole 11 Boil 20 min 37.18 38.5%
50 g Citra50 g Citra Hops Leaf/Whole 11 Dry Hop at 27 °C 4 days 38.5%
130 g / $ 0.00
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
27 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.2 L Strike 74 °C 67 °C 75 min
18 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.3
Mash volume with grains 21
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 18.5 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 29.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23 L) 23.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.4 L) 23
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Pitch yeast @ 27c and hold for 2 days
Raise to 30c until stable gravity for 2 consecutive days
dry hop day 4

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  • Last Updated: 2021-05-19 14:59 UTC