Brett Table Saison/Amarillo Session

127 calories 12 g
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jeff Lund and Dave Klemp
Calories: 127 calories (Per )
Carbs: 12 g (Per )
Created Saturday May 21st 2022
1.039
1.008
4.1%
22.6
4.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - German - Floor-Malted Bohemian Pilsner6 lb German - Floor-Malted Bohemian Pilsner 38 1.8 82.8%
1 lb Briess - Wheat Malt, White1 lb Wheat Malt, White 39.1 2.5 13.8%
0.25 lb German - CaraMunich I0.25 lb CaraMunich I 34 39 3.4%
7.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 15.08 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 7.49 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.9 gal Infusion 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
2.10 g Gypsum Water Agt Mash 0 min.
2.10 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.40 g Table Salt Water Agt Mash 0 min.
4.70 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - C2C American Farmhouse OYL-217
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
68 - 80 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 145 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Memphis, TN, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

I plan to do a split batch with the base recipe. One half will be the Lund/Klemp recipe for their Table Saison. The other half, I will use my house San Diego Super Yeast and will dry hop it with 3 oz Amarillo at high-Krausen and 3 oz post fermentation.

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Brew Count: 0
Last Updated: 2022-06-06 02:59 UTC

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