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Saison - TyJo

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Me
Calories: 104 calories (Per 12oz)
Carbs: 10.1 g (Per 12oz)

Created: Friday October 13th 2023

Original Gravity:

1.032

Final Gravity:

1.007

ABV (standard):

3.3%

IBU (tinseth):

41.0

SRM (morey):

2.7

Mash pH

5.6

Cost $

n/a

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Brew Log History

Target 56°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	German - Bohemian Pilsner4 lb Bohemian Pilsner	38	1.9	68.1%
1.25 lb	Briess - Wheat Malt, White1.25 lb Wheat Malt, White	39.1	2.5	21.3%
10 oz	Rolled Oats10 oz Rolled Oats	33	2.2	10.6%
5.87 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Magnum0.6 oz Magnum Hops		Pellet	12.6	First Wort at 212 °F	60 min	39.01	54.5%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	$ 0.00 / oz $ 0.00	Pellet	5.2	Whirlpool	0 min	1.95	45.5%
1.10 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.60 oz	Magnum (Pellet)		39.01	54.5%
0.50 oz	Hallertau Mittelfruh (Pellet)	$ 0.00 / oz $ 0.00	1.95	45.5%
1.10 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.25 gal		Strike	170 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 60 °F

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Epsom Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - Belgian Saison 3724

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	No
Fermentation Temp:	56 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 53 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.65 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Denver water from the kitchen sink + some minerals

Strike Water Volume: 2.25gal (Gypsum: 2g, Cal Chloride: 1.5g, Epsom: 0.5g)

Strike Water Temp: 162-F (*dough-in was 147F, needed to be in the 165F range)
Mash Temp Desired: 152-F

pH of mash @ 20min: 5.6

Straight Denver water for sparge
Fill to 6gal total

Ferm Temp: 77-F (x-weeks)
D-rest: 60-F (x-days)
Drop temp and Lager: 38-F (x-weeks)

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2023-12-01 01:26 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 - TyJo

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