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Brett Super Saison

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 8.25 gallons (fermentor volume)
Pre Boil Size: 10.75 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)

Created: Saturday September 22nd 2018

Original Gravity:

1.067

Final Gravity:

1.019

ABV (standard):

6.4%

IBU (tinseth):

43.0

SRM (morey):

4.6

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
16 lb	American - Pilsner16 lb Pilsner	37	1.8	78%
0.50 lb	Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose	46	0.5	2.4%
1.50 lb	German - Munich Light1.5 lb Munich Light	37	6	7.3%
1.50 lb	German - Wheat Malt1.5 lb Wheat Malt	37	2	7.3%
1 lb	Epiphany Wheat Malt1 lb Epiphany Wheat Malt	38	2	4.9%
20.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 oz	Hersbrucker4 oz Hersbrucker Hops	Pellet	2.2	Boil	60 min	19.95	25%
4 oz	Hersbrucker4 oz Hersbrucker Hops	Pellet	2.2	Boil	30 min	15.33	25%
8 oz	East Kent Goldings8 oz East Kent Goldings Hops	Pellet	5	Boil	2 min	7.67	50%
16 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
8 oz	Hersbrucker (Pellet)	35.28	50%
8 oz	East Kent Goldings (Pellet)	7.67	50%
16 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.75 gal	Infusion	--	152 °F	60 min
5.5 gal	Sparge	--	170 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Chalk	Water Agt	Mash	1 hr.
2 g	Calcium Chloride	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Baking Soda	Water Agt	Mash	1 hr.
16.27 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - Belgian Saison I Yeast WLP565

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Medium
Optimum Temp:	68 - 75 °F	Starter:	No

Bootleg Biology - Funk Weapon #1

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Raleigh City Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
52	17	35	20	107	100
Mash Chemistry and Brewing Water Calculator

Notes

Recipe based off the "Super Saison" Phil Markowski's recipe in Farmhouse Ales.

Pitched 1 package of Belgian Saison I Yeast immediately after chilling.
3 days later, created a starter for 1 package of Funk Weapon #1.
1600ml water at 1.040
Allowed to sit on stir plate for 5 days. (started to smell sour)
Chilled for 2 days, decanted off all but the last ~800ml or so.
Swirled and filled a small 8oz mason jar with slurry and pitched the remainder into the fermenter.
It was bubbling again after 12 hours and smelling super fruity after 2 or 3 days.
After 5 more days (about two weeks after brewing), I pitched the 0.5lbs of suger, boiled in about 2 cups of water and allowed to cool to room temperature.

Second brew
Epiphany foundation, Munich malz and wheat malt

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-12-24 17:33 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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