Brew Log History
Target 74°F
Ambient: {{ stats.ambient | number:0 }} °F
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Sorachi Ace0.5 oz Sorachi Ace Hops |
|
Pellet |
10.1 |
Boil
|
60 min |
20.31 |
40% |
|
0.75 oz |
Sorachi Ace0.75 oz Sorachi Ace Hops |
|
Pellet |
10.1 |
Boil
|
9 min |
10.13 |
60% |
|
1.25 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1.25 oz |
Sorachi Ace (Pellet) 1.2499999971407 oz Sorachi Ace (Pellet) Hops |
|
30.44 |
100% |
|
1.25 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
5.5 gal |
|
Strike |
159 °F |
120 °F |
20 min |
|
|
|
Temperature |
-- |
150 °F |
60 min |
|
|
Mash Out |
Temperature |
-- |
168 °F |
15 min |
|
0.9 gal |
|
Sparge |
168 °F |
170 °F |
15 min |
|
Starting Grain Temp:
37 °F |
Yeast
|
Wyeast - French Saison 3711
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
89%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 77 °F |
Starter:
|
No |
|
Fermentation Temp:
|
74 °F
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
148 B cells required
|
|
|
Wyeast - Belgian Saison 3724
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
89%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
70 - 95 °F |
Starter:
|
No |
|
Fermentation Temp:
|
74 °F
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
148 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: co2
CO2 Level: 3.5 Volumes |
Target Water Profile
Light colored and malty
Notes
176g of "cane sugar" is accounting for the listed sugar in 2 cans of 20 oz. Rambutan. Just dump both cans, liquid and all, near the end of boil.
Primary fermenter "open" - sanitize aluminum foil and place over keg opening. place keg lid at 90 degrees from normal on foil to hold it down. This is to hopefully avoid the saison "stall".
Had to add 5.5ml of lactic acid to get pH down to 5.4 prior to sparging and 5.2 after sparging.
Original recipe had 10.2 lbs of pilsner malt but my LHBS shorted me so I added 3.2 oz more Munich to make it up. This is shown in the recipe above.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-06-17 16:09 UTC
- Snapshot Created: 2022-06-05 15:50 UTC
- Link To Parent Recipe
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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 $ |
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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