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Winter Warmer Saison, Sour

Method: BIAB
Style: Saison
Boil Time: 45 min
Batch Size: 2.7 gallons (fermentor volume)
Pre Boil Size: 1.9 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gary Hunt
Calories: 253 calories (Per 12oz)
Carbs: 17.1 g (Per 12oz)

Created: Tuesday March 14th 2023

Original Gravity:

1.078

Final Gravity:

1.007

ABV (standard):

9.3%

IBU (tinseth):

33.1

SRM (morey):

34.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.70 lb	Belgian - Pilsner2.7 lb Pilsner	37	1.6	34.9%
0.29 lb	Briess - Caramel Malt - 60L0.29 lb Caramel Malt - 60L	35.4	60	3.8%
0.69 lb	Munich0.69 lb Munich	37	6	8.9%
0.20 lb	American - Wheat0.2 lb Wheat	38	1.8	2.6%
0.82 lb	Belgian Candi Sugar - Dark (275L) - (late boil kettle addition)	38	275	10.6%
3.03 lb	Great Western - Domestic 2-Row3.03 lb Domestic 2-Row	37	2	39.2%
7.73 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.49 oz	Nugget0.49 oz Nugget Hops	Pellet	14	Boil	45 min	29.82	66.2%
0.25 oz	Nugget0.25 oz Nugget Hops	Pellet	14	Boil	5 min	3.3	33.8%
0.74 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.74 oz	Nugget (Pellet)		33.12	100%
0.74 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.82 each	cinammon stick		Water Agt	Secondary	30 days
0.82 each	Vanilla Bean		Spice	Secondary	30 days

Yeast

- Belgian Farmhouse blend BETA

Amount:	0.50 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 68 B cells required

Bootleg Biology - Saison Parfait

Amount:	0.50 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Medium
Optimum Temp:	65 - 85 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 68 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Start with distilled water, Add: 1 gm baking soda, .25 tsp 2 gm gypsum, .5 tsp .5 g calcium chloride' .15 tsp,
Mash Chemistry and Brewing Water Calculator

Notes

Saison parfait yeast into primary, pitch at 65, 24 hour later rise to 70, rise to 75 on day three, hold until activity slows.
Belgian Farmhouse (brett) into secondary for one month in secondary, 6 month in bottles. all at room temp

Last Updated and Sharing

234

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Brews

Public: Yup, Shared
Last Updated: 2023-06-05 04:01 UTC

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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