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Battre Oie Saison-Dbl batch May 14

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 54.56 liters
Post Boil Size: 50.28 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Dr. G
Calories: 429 calories (Per 1L)
Carbs: 47.5 g (Per 1L)

Created: Saturday May 14th 2022

Original Gravity:

1.046

Final Gravity:

1.013

ABV (standard):

4.2%

IBU (tinseth):

14.9

SRM (morey):

3.1

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.87 kg	Viking - Pilsner Malt5.87 kg Pilsner Malt	37	1.9	66.2%
1 kg	German - Vienna1 kg Vienna	37	4	11.3%
1 kg	Viking - Wheat Malt1 kg Wheat Malt	38	2.5	11.3%
1 kg	Cane Sugar1 kg Cane Sugar	46	0	11.3%
8.87 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
56 g	BSG - Willamette56 g Willamette Hops	Pellet	3.8	Boil	40 min	10.17	50%
56 g	Barbe Rouge56 g Barbe Rouge Hops	Pellet	8.5	Hop Stand	10 min	4.76	50%
112 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
56 g	BSG - Willamette (Pellet) 56 g Willamette (Pellet) Hops	10.17	50%
56 g	Barbe Rouge (Pellet) 56 g Barbe Rouge (Pellet) Hops	4.76	50%
112 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
30 L	strike at 76C	Infusion	--	68 °C	60 min
30 L		Sparge	--	68 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
5 g	yeast nutrients	Water Agt	Boil	15 min.
5 g	Whirlfloc	Fining	Boil	15 min.
3 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
12 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Slaked Lime	Water Agt	Mash	1 hr.

Yeast

- Escarpment Labs - French Saison

Amount:	1.96 Each	Cost:
Attenuation (avg):	65%	Flocculation:	Low
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 200 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.25 Volumes

Target Water Profile

Gilles' Malt forward Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
115	10	15	100	125	50
For 60L: 12g CaSO4 gypsum 3g CaCl2 2g Slaked Lime Ca(OH)2
Mash Chemistry and Brewing Water Calculator

Notes

Double batch where half is fermented with:

-Escarpment Labs / French Saison
-California Ale Yeast (WLP001) with Starter (exp.4 months)

Last Updated and Sharing

338

Views

Brews

Public: Yup, Shared
Last Updated: 2022-05-14 20:07 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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