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Lavender Saison - Extract

Method: Extract
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.109 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Doug Smith
Calories: 197 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)

Created: Thursday March 8th 2018

Original Gravity:

1.060

Final Gravity:

1.012

ABV (standard):

6.3%

IBU (tinseth):

35.8

SRM (morey):

3.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	Dry Malt Extract - Pilsen4.5 lb Dry Malt Extract - Pilsen	42	2	52.9%
3 lb	Dry Malt Extract - Wheat3 lb Dry Malt Extract - Wheat	42	3	35.3%
7.50 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	Cost	PPG	°L	Bill %
1 lb	Belgian - Pilsner1 lb Pilsner		37	1.6	11.8%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Cascade2 oz Cascade Hops	Pellet	7	Boil	60 min	28.39	47.1%
0.75 oz	Hersbrucker0.75 oz Hersbrucker Hops	Pellet	4	Boil	30 min	4.67	17.6%
1.50 oz	Willamette1.5 oz Willamette Hops	Pellet	4.5	Boil	5 min	2.73	35.3%
4.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Cascade (Pellet)	28.39	47.1%
0.75 oz	Hersbrucker (Pellet)	4.67	17.6%
1.50 oz	Willamette (Pellet)	2.73	35.3%
4.25 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 oz	Lavender		Herb	Boil	0 min.
0.25 oz	Crushed Coriander		Spice	Boil	1 min.

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 384 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100

Notes

Bring 3 gallons of water to 170F, and steep specialty grains for 30 min. Remove specialty grains, and bring wort to a boil, and add DME. Boil for 60 minutes, following the hop schedule. Add crushed coriander with 1 minute left in the boil, and add lavender at flameout. Chill to pitching temp, aerate the wort well, and pitch yeast.

Ferment at 70F.

Note: Be careful not to boil too rapidly, or you will scorch the DME and ruin the color. We don't want any extra Maillard reactions to occur and change flavor, or turn the wort dark.

Last Updated and Sharing

525

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Public: Yup, Shared
Last Updated: 2018-08-28 16:46 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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