Hothaus Saison II 2020 - Beer Recipe - Brewer's Friend

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Hothaus Saison II 2020

221 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 86% (brew house)
Calories: 221 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Saturday March 28th 2020
1.068
1.008
7.9%
32.6
3.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pilsner20 lb Pilsner 37 1.8 80.8%
2 lb Gladfield - Harraway's Rolled Oats2 lb Harraway's Rolled Oats 39.1 1.4 8.1%
2 lb Cane Sugar2 lb Cane Sugar 46 0 8.1%
12 oz German - Acidulated Malt12 oz Acidulated Malt 27 3.4 3%
24.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Boil 60 min 15.56 13.3%
2 oz Huell Melon2 oz Huell Melon Hops Pellet 7.2 Boil 20 min 12.34 26.7%
2 oz Huell Melon2 oz Huell Melon Hops Pellet 7.2 Boil 0 min 26.7%
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops Pellet 10 Boil 0 min 26.7%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 20 min 4.71 6.7%
7.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 754 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
13615
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33 8 15 32 11 48
To mash
2tsp gypsum
0.5 tsp calcium chloride
0.5 Epsom
Pinch of salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 149 °F 149 °F 90 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.28 gal (53.13 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.28 gal (5.13 qt) sparge/top-off.    
Strike water volume at mash thickness of 1 qt/lb 5.69 22.8  
Mash volume with grains (equipment estimates 7.01 g | 28 qt) 7.51 30  
Grain absorption losses -2.84 -11.4  
Remaining sparge water volume (equipment estimates 10.54 g | 42.2 qt) 10.26 41  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 13.28 g | 53.1 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.28 -1.1  
Post boil Volume 11.5 46  
Top off amount 0.5 2  
Going into fermentor 12 48  
Total: 15.95 63.8
Equipment Profile Used: System Default
 
Notes

Cereal mash with 2# Rolled Oats with 1# Pilsner malt

Heat water to 140 degrees
Let sit for 15 minutes
Then bring to boil for 30 minutes
Add to main mash

X6 bags a Tazo Orange tea, 1oz bitter orange peel and .30oz black pepper at KO
Brewed 4.25.2020

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  • Last Updated: 2020-05-20 11:30 UTC