Brewunited saison

163 calories 14.4 g
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per )
Carbs: 14.4 g (Per )
Created Monday August 1st 2016
1.050
1.009
5.38%
21.88
6.27
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb German - Vienna2 lb Vienna 37 4 21.1%
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 63.2%
0.50 lb German - CaraMunich II0.5 lb CaraMunich II 34 46 5.3%
1 lb Honey1 lb Honey - (late addition) 42 2 10.5%
9.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 16.06 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 5.82 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
14.25 qt Infusion 149 °F 90 min
14.25 qt Slow lauter Sparge 160 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Fresh basil Herb Boil --
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 2.8 Volumes
 
Target Water Profile
Portland, ME
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
3 1 9 9 3 11
Per Bru'n Water target profile (Yellow Dry):
1.8 grams gypsum per 4 gal (Mash/Sparge)
0.8 grams calcium chloride per 4 gal (Mash/Sparge)
1.2 grams epsom salt per 4 gal (Mash/Sparge)
2.0 mL 88% lactic acid to mash water
0.2 mL 88% lactic acid to sparge water
Mash Chemistry and Brewing Water Calculator
 
Notes

Fresh basil is torn and weighed to 0.5oz and added at flame-out for a 15 minute 'hop stand'.

Honey is added after primary fermentation using following protocol: 1lb Raw wild flower honey is diluted in 2qt water (est OG of 1.062) at 170*F and held for 15 minutes. Once cool it is added to primary just after high krousen.

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Brew Count: 0
Last Updated: 2016-09-15 15:20 UTC

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