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Is It Still Flip-Flop Saison? v2

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.36 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 171 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)

Created: Tuesday September 10th 2024

Arba Ruchot Saison

by Jarrod

OG: 1.065 FG: 1.018 ABV: 6.2% IBU: 33

Original Gravity:

1.053

Final Gravity:

1.004

ABV (standard):

6.4%

IBU (tinseth):

38.4

SRM (morey):

6.9

Mash pH

5.4

Cost $

46.00

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10 lb	Dingemans - Pale Ale 10 lb Pale Ale	$ 4.60 / lb $ 46.00	37.72	3.9	93%
0.75 lb	Briess - Caramel Malt - 20L0.75 lb Caramel Malt - 20L		35	20	7%
10.75 lbs / $ 46.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 oz	Hersbrucker2.5 oz Hersbrucker Hops	Pellet	4	Boil	60 min	35.8	83.3%
0.50 oz	Hersbrucker0.5 oz Hersbrucker Hops	Pellet	4	Boil	10 min	2.6	16.7%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Hersbrucker (Pellet)		38.4	100%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal	6g mash-in @157F	Infusion	151 °F	149 °F	60 min
2.75 gal	Pre-boil target = 7.41g	Sparge	--	170 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Chalk	Water Agt	Mash	1 hr.
4 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
4 ml	Lactic acid	Water Agt	Mash	1 hr.
0.75 g	Pickling Salt	Water Agt	Mash	1 hr.
7 each	Fermcap	Water Agt	Boil	1 hr.
0.30 g	Potassium Metabisulfite	Water Agt	Kegging	0 min.

Yeast

Fermentis - Safale - Belgian Saison Ale Yeast BE-134

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	64 - 82 °F	Starter:	No
Fermentation Temp:	75 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 214 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.21 psi Temp: 35 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
135	20	10	30	90	60
Using 100% HyVee RO * Yield goal is 5g post-fermentation to Keg. Assuming 10.75lb grain, 3oz hops, 8.75g total water: pre-boil target 7.41 g Grain loss 1.34 g after hops loss 7.32 g Hops loss 0.09 g post-boil 6.00 g Boil loss 1.32 g post-chill 5.76 g Chill loss 0.24 g * A Belgian Saison beer's water profile typically has the following levels of minerals: Calcium: 50–150 ppm Magnesium: 10–30 ppm Sodium: 0–150 ppm Chloride: 0–100 ppm Sulfate: 100–400 ppm *** Used source water profile from: https://byo.com/article/saving-saison/ --or-- https://www.brewersfriend.com/homebrew/water-profiles Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity 136 20 11 30 88 25 (HCO3)
Mash Chemistry and Brewing Water Calculator

Notes

1) Rehydrate the yeast at 77-84F, see info/link below
2) Add Fermcap prior to boil
3) Ferment at 75F
4) Add PMB when kegging

***
Rehydrate info from - https://fermentis.com/en/product/safale-be‑134/

1) Sprinkle the yeast on the surface of 10 times its weight (~1/2 cup) in clean, sterilized water or boiled & hopped wort at 25-29°C (77-84F).
2) Leave to rest for 15 - 30 minutes.
3) Gently stir and pitch the resultant cream into the fermentation vessel.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-10-02 01:22 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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