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Six Degrees of Separation Saison

Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.57 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 99%
Calories: 142 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
URL: http://proam.beer/bcoem/

Created: Wednesday February 15th 2023

HoislBrau Grisette #2

by JMcK

OG: 1.042 FG: 1.007 ABV: 4.5% IBU: 24

Original Gravity:

1.044

Final Gravity:

1.006

ABV (standard):

5.0%

IBU (tinseth):

20.8

SRM (morey):

3.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Canadian - Pale 2-Row7 lb Pale 2-Row	36	1.75	84.7%
5.70 oz	American - Carapils (Dextrine Malt)5.7 oz Carapils (Dextrine Malt)	33	1.8	4.3%
4.50 oz	Belgian - Biscuit4.5 oz Biscuit	35	23	3.4%
10 oz	Corn Sugar - Dextrose10 oz Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	7.6%
132.20 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.26 oz	Saaz0.26 oz Saaz Hops	Pellet	7	Boil	60 min	7.57	27.1%
0.35 oz	Magnum0.35 oz Magnum Hops	Pellet	11.3	Boil	15 min	8.17	36.5%
0.35 oz	Saaz0.35 oz Saaz Hops	Pellet	7	Boil	15 min	5.06	36.5%
0.96 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.61 oz	Saaz (Pellet) 0.60999999860467 oz Saaz (Pellet) Hops	12.63	63.6%
0.35 oz	Magnum (Pellet)	8.17	36.5%
0.96 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal	Protein	Infusion	130 °F	122 °F	15 min
	Beta	Infusion	122 °F	145 °F	90 min
		Infusion	145 °F	167 °F	10 min
2.9 gal		Batch Sparge	167 °F	170 °F	15 min
Starting Mash Thickness: 1.6 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Irish Moss Tablet	Fining	Boil	15 min.
1 each	Zest of a lemon	Herb	Boil	5 min.
1 tsp	Black Pepper	Spice	Boil	5 min.
0.50 tsp	AMG-Amyloglucosidase	Other	Primary	0 min.
0.81 ml	alpha acetolactate decarboxylase	Other	Primary	0 min.
1 g	Chalk	Water Agt	Mash	1 hr.
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Salt	Water Agt	Mash	1 hr.
25.58 ml	Phosphoric acid	Water Agt	Mash	1 hr.
0.04 ml	Phosphoric acid	Water Agt	Sparge	1 hr.

Yeast

White Labs - Belgian Saison II Yeast WLP566

Amount:	1 Liters	Cost:
Attenuation (custom):	85%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	Yes
Fermentation Temp:	75 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 171 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 20.73 psi Temp: 49 °F CO₂ Level: 2.8 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
.04ml Phosphoric Acid to Sparge Water (5.4 ph) add .9ml Phosphoric Acid to Mash (5.36Ph) Add to Mash: Gypsum (Calcium Sulfate), Calcium Chloride, Epsom Salt, Chalk, Sodium Chloride (Canning Salt), Gypsum(Calcium Sulfate): 4g Epsom Salt (Magnesium Sulfate): 2g Canning Salt (Sodium Chloride): .5g Calcium Chloride (dihydrate): 1.5g Chalk: 1g
Mash Chemistry and Brewing Water Calculator

Notes

75 min boil to reduce DMS
No finings to keep the clarity slightly hazy
Start fermentation at 68 and raise to 80 over course of fermentation
Add Champagne yeast if fails to attenuate enough

Winner of Strong Belgian Ale category and third in Best of Show at Winnipeg Brew Bombers Pro/Am Oct 2017 (This yeast rocks, especially with a little aging!)

1.6Qts/lb = 4.4 Gal
3g to Sparge

Award Winning Recipe

Last Updated and Sharing

530

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Public: Yup, Shared
Last Updated: 2023-02-21 16:06 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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