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Primo Saison

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)

Created: Wednesday July 4th 2018

Original Gravity:

1.064

Final Gravity:

1.011

ABV (standard):

7.0%

IBU (tinseth):

34.1

SRM (morey):

9.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	66.7%
1 lb	American - Munich - Light 10L1 lb Munich - Light 10L	33	10	6.7%
1 lb	Belgian - Biscuit1 lb Biscuit	35	23	6.7%
1 lb	American - Red Wheat1 lb Red Wheat	38	2.5	6.7%
1 lb	American - Rye1 lb Rye	38	3.5	6.7%
1 lb	Candi Syrup - Belgian Candi Syrup - Amber (40L)1 lb Belgian Candi Syrup - Amber (40L)	32	40	6.7%
15 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	Columbus12 g Columbus Hops	Leaf/Whole	15	Boil	60 min	17.01	24%
18 g	Belma18 g Belma Hops	Pellet	9.4	Boil	30 min	13.52	36%
20 g	Mandarina Bavaria20 g Mandarina Bavaria Hops	Pellet	8.5	Boil	5 min	3.52	40%
50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
12 g	Columbus (Leaf/Whole) 12 g Columbus (Leaf/Whole) Hops	17.01	24%
18 g	Belma (Pellet) 18 g Belma (Pellet) Hops	13.52	36%
20 g	Mandarina Bavaria (Pellet) 20 g Mandarina Bavaria (Pellet) Hops	3.52	40%
50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
34 qt		Infusion	--	152 °F	--
8 qt	rinse grains	Fly Sparge	--	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
1 tbsp	black pepper	Spice	Boil	15 min.
1 tbsp	corriander	Spice	Boil	15 min.
0.25 tsp	calcium chloride	Water Agt	Mash	0 min.
0.13 tsp	calcium sulfate	Water Agt	Mash	0 min.
0.13 tbsp	magnesium sulfate	Water Agt	Mash	0 min.
0.50 tsp	amylase	Other	Mash	0 min.
1 tbsp	Superferment	Other	Boil	15 min.
1 each	Whirfloc	Fining	Boil	15 min.
20 g	Lemongrass	Herb	Boil	15 min.

Yeast

Danstar - Belle Saison Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	63 - 75 °F	Starter:	No
Fermentation Temp:	75 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 386 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: your choice CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Brewing salts added to mash and sparge water. Rest at 120F and 142F. Mash out for 10 min at 170F.
Mash Chemistry and Brewing Water Calculator

Notes

During the mash, two 10 minutes rests were done at 120F and 142F. Infusion temp was gradualy raised over a thirty minute period. it peaked at 162F prior to mash out at 170 F.

Last Updated and Sharing

379

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Brews

Public: Yup, Shared
Last Updated: 2018-07-04 17:31 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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