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slightly sour sauvin saison

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)

Created: Tuesday April 12th 2016

Original Gravity:

1.057

Final Gravity:

1.010

ABV (standard):

6.2%

IBU (tinseth):

27.3

SRM (morey):

6.7

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 72°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 %
9 lb	German - Pilsner9 lb Pilsner	38	1.6	69.2%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	15.4%
2 lb	German - Munich Dark2 lb Munich Dark	37	15.5	15.4%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops	Pellet	3.2	Boil	60 min	23.14	33.3%
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	3.2	Boil	10 min	4.2	16.7%
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	3.2	Boil	0 min		16.7%
2 oz	Nelson Sauvin2 oz Nelson Sauvin Hops	Pellet	12.5	Dry Hop	7 days		33.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Hallertau Hersbrucker (Pellet)	27.34	66.7%
2 oz	Nelson Sauvin (Pellet)		33.3%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 qt		Infusion	--	150 °F	60 min
Starting Mash Thickness: 1.38 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish moss		Fining	Boil	15 min.
0.50 tsp	Yeast nutrient		Other	Boil	15 min.

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 219 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Force carb CO₂ Level: 3.5 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Treat 9 gallons water with 6g slaked lime, 4g CaCl, 4g gypsum. ** Decant on mash day.
Mash Chemistry and Brewing Water Calculator

Notes

After mash, sour 3 gallons wort for 48 hours with lacto. Refrigerate the rest. Combine and proceed as usual.

Last Updated and Sharing

830

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Brews

Public: Yup, Shared
Last Updated: 2016-05-09 03:33 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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slightly sour sauvin saison

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