View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Brett Saison

Method: BIAB
Style: Brett Beer
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created: Sunday January 12th 2020

Original Gravity:

1.062

Final Gravity:

1.010

ABV (standard):

6.9%

IBU (tinseth):

44.1

SRM (morey):

5.0

Mash pH

5.4

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	American - Pilsner5 lb Pilsner	37	1.8	80%
0.50 lb	American - Munich - Light 10L0.5 lb Munich - Light 10L	33	10	8%
0.50 lb	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	8%
0.25 lb	Flaked Wheat0.25 lb Flaked Wheat	34	2	4%
6.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	60 min	34.71	50%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	15 min	6.7	25%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	5 min	2.69	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Willamette (Pellet)	34.71	50%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	9.39	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.5 gal		Infusion	160 °F	150 °F	90 min
2.5 gal		Sparge	168 °F	168 °F	5 min

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Table Salt	Water Agt	Mash	1 hr.
2 ml	Lactic acid	Water Agt	Mash	1 hr.
0.50 g	Epsom Salt	Water Agt	Mash	1 hr.
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.

Yeast

White Labs - Belgian Saison II Yeast WLP566

Amount:	1 Each	Cost:
Attenuation (avg):	81.5%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 50 B cells required

White Labs - Brettanomyces Bruxellensis WLP650

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	85 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 50 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Candi Sugar added 5 min left in boil

Last Updated and Sharing

293

Views

Brews

Public: Yup, Shared
Last Updated: 2020-02-18 20:47 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!