Saison by Reason - Beer Recipe - Brewer's Friend

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Saison by Reason

158 calories 8.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Ricko
Calories: 158 calories (Per 330ml)
Carbs: 8.9 g (Per 330ml)
Created: Saturday April 11th 2020
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.60 kg Gladfield - German Pilsner Malt3.6 kg German Pilsner Malt $ 5.50 / kg
$ 19.80 		37.3 3.92 69.8%
0.90 kg Gladfield - Munich Malt0.9 kg Munich Malt $ 6.60 / kg
$ 5.94 		36.8 19.5 17.4%
0.20 kg Gladfield - Wheat Malt0.2 kg Wheat Malt $ 6.60 / kg
$ 1.32 		38.8 4.19 3.9%
0.20 kg Honey0.2 kg Honey - (late boil kettle addition) $ 22.50 / kg
$ 4.50 		35 3.84 3.9%
0.13 kg German - CaraMunich II0.13 kg CaraMunich II $ 8.00 / kg
$ 1.04 		34 121.26 2.5%
0.13 kg Belgian - Special B0.13 kg Special B $ 8.00 / kg
$ 1.04 		34 305.39 2.5%
5.16 kg / $ 33.64
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops $ 0.10 / g
$ 0.70 		Pellet 15 Boil 70 min 12.67 13%
20 g Saaz20 g Saaz Hops $ 0.10 / g
$ 2.00 		Pellet 3.5 Boil 70 min 8.45 37%
7 g Hallertau Mittelfruh7 g Hallertau Mittelfruh Hops $ 0.10 / g
$ 0.70 		Pellet 3.75 Boil 70 min 3.17 13%
20 g Styrian Goldings20 g Styrian Goldings Hops $ 0.10 / g
$ 2.00 		Pellet 5.5 Whirlpool 0 min 2.39 37%
54 g / $ 5.40
 
Other Ingredients
Amount Name Cost Type Use Time
5.20 g Gypsum Water Agt Mash 1 hr.
59 ml Acetic acid Water Agt Mash 1 hr.
10 g Whirlfloc Fining Boil 15 min.
 
Yeast
Lallemand - Belle Saison
Amount:
2 Each
Cost:
$ 6.50 / each
$ 13.00
Attenuation (custom):
93.5%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 13.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48.9 7 21 32 96 3.1
Added 5.2g Calcium Sulphate (Gypsum)
Added 59.2ml of white vinegar
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.9 L Strike 73 °C 65 °C 60 min
15.6 L Sparge -- 65 °C --
Starting Mash Thickness: 3.4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 16.9
Mash volume with grains 20.1
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.8 L) 17.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 28.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.1 L) 24.5
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.4 L) 23
Total: 34.4  
Equipment Profile Used: System Default
"Saison by Reason" Saison beer recipe by Ricko. All Grain, ABV 6.7%, IBU 26.68, SRM 17.18, Fermentables: (German Pilsner Malt, Munich Malt, Wheat Malt, Honey, CaraMunich II, Special B) Hops: (Magnum, Saaz, Hallertau Mittelfruh, Styrian Goldings) Other: (Gypsum, Acetic acid, Whirlfloc)
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  • Last Updated: 2020-06-08 01:56 UTC