Saison2020 - Beer Recipe - Brewer's Friend

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Saison2020

182 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Post Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 73% (brew house)
Source: kj
Hop Utilization: 85%
Calories: 182 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Saturday April 18th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Floor-Malted Bohemian Pilsner3 lb Floor-Malted Bohemian Pilsner 38 1.8 23.1%
2 lb German - Vienna2 lb Vienna 37 4 15.4%
1.50 lb Flaked Corn1.5 lb Flaked Corn 40 0.5 11.5%
1 lb Briess - Rye Raw1 lb Rye Raw 35.3 3 7.7%
1 lb American - Wheat1 lb Wheat 38 1.8 7.7%
2.50 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 19.2%
1.50 lb Invert Sugar Syrup1.5 lb Invert Sugar Syrup 36 1 11.5%
0.50 lb Agave Nectar0.5 lb Agave Nectar 35 2 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Gr Mandaring Bavaria2 oz Gr Mandaring Bavaria Hops Pellet 9.2 Boil 20 min 29.1 22.2%
2 oz Styring Goldings2 oz Styring Goldings Hops Pellet 3 Boil 5 min 3.12 22.2%
2 oz Gr Tettnang2 oz Gr Tettnang Hops Pellet 2.8 Boil 1 min 0.63 22.2%
2 oz Saaz2 oz Saaz Hops Pellet 3.9 Dry Hop 5 days 22.2%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Dry Hop 5 days 11.1%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Clarity ferm Water Agt Primary 0 min.
36 g Lactic acid Water Agt Mash 0 min.
0.50 oz Correander Water Agt Primary 0 min.
8 oz Cherry Syrup Spice Primary 0 min.
8 oz Toasted Oak Chips Spice Kegging 0 min.
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 255 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
Filtered tap. 160 ppm total carbonates. pH=5.2 hot.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt protein rest Strike 128 °F 128 °F 20 min
beta rest Temperature 128 °F 147 °F 45 min
alpha rest Temperature 147 °F 158 °F 20 min
22 qt enzyme denaturing Batch Sparge 158 °F 170 °F 10 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.4 17.6  
Mash volume with grains 5.28 21.1  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 6.03 g | 24.1 qt) 6.56 26.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 8.98 g | 35.9 qt) 9.5 38  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 7.5 30  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.5 g | 30 qt) 6.5 26  
Total: 10.96 43.8
Equipment Profile Used: System Default
"Saison2020" Saison beer recipe by kj. All Grain, ABV 6.37%, IBU 32.85, SRM 3.96, Fermentables: (Floor-Malted Bohemian Pilsner, Vienna, Flaked Corn, Rye Raw, Wheat, Flaked Oats, Invert Sugar Syrup, Agave Nectar) Hops: (Gr Mandaring Bavaria, Styring Goldings, Gr Tettnang, Saaz, East Kent Goldings) Other: (Clarity ferm, Lactic acid, Correander, Cherry Syrup, Toasted Oak Chips)
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  • Last Updated: 2020-04-26 19:24 UTC