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Saison

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Mig
Calories: 161 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)

Created: Sunday April 2nd 2023

Original Gravity:

1.053

Final Gravity:

1.009

ABV (standard):

5.8%

IBU (tinseth):

34.3

SRM (morey):

7.3

Mash pH

5.4

Cost $

n/a

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Brew Log History

Target 25°C
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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	United Kingdom - Maris Otter Pale8.5 lb Maris Otter Pale	38	3.75	70.8%
1 lb	Torrified Wheat1 lb Torrified Wheat	36	2	8.3%
2 lb	Simpsons - CaraMalt2 lb CaraMalt	34	14	16.7%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	4.2%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Challenger1 oz Challenger Hops	Pellet	8.5	Boil	60 min	28.48	50%
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Pellet	5	Boil	15 min	4.16	25%
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Pellet	5	Boil	5 min	1.67	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Challenger (Pellet)	28.48	50%
1 oz	East Kent Goldings (Pellet)	5.83	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20.9 L	Infusion	--	65 °C	60 min
9.1 L	Infusion	--	72 °C	15 min
Starting Mash Thickness: 3.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1.39 g	Protofloc	Fining	Boil	15 min.
1.50 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 tsp	Gypsum	Water Agt	Mash	1 hr.

Yeast

Danstar - Belle Saison Yeast

Amount:	0.70 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	17 - 24 °C	Starter:	Yes
Fermentation Temp:	25 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 377 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 143 @ 18C CO₂ Level: 2 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
106.5	0	0	106.1	111.6	0
Gypsum 6g Epson Salt 1g Cal Chlor 6g Baking Soda 1 Lactic Acid 12 (+2 at bottling if over 4.40) Mash pH est at 5.40 post-boil pH should be lower with Rhubarb, Beer pH should will raise after watering up (lowered again at bottling if over 4.40 with 2ml Lactic acide)
Mash Chemistry and Brewing Water Calculator

Notes

Boil half the rhubarb seperately for 5 mins to kill of any germs then strain, add Juice to end of boil. Second half add to secondary. half plums to 5 min of Boil, half tio secondary.

Ferment this one warm for Esters!

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-04-02 19:07 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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Saison

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