SAISon(e) - Beer Recipe - Brewer's Friend

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SAISon(e)

124 calories 11.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 32 gallons
Post Boil Size: 30 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 124 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Sunday May 31st 2020
1.038
1.008
3.9%
18.6
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb Bestmalz - BEST Pilsen30 lb BEST Pilsen 37 1.9 68.2%
10.50 lb Great Western - White Wheat10.5 lb White Wheat 37 3.5 23.9%
3.50 lb Flaked Oats3.5 lb Flaked Oats 33 2.2 8%
44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz East Kent Goldings4 oz East Kent Goldings Hops Pellet 4.4 Boil 60 min 12.72 23.5%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 4.4 Boil 15 min 3.16 11.8%
2.50 oz Styrian Goldings2.5 oz Styrian Goldings Hops Pellet 3 Boil 15 min 2.69 14.7%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 4.4 Boil 0 min 11.8%
6.50 oz Styrian Goldings6.5 oz Styrian Goldings Hops Pellet 3.3 Boil 0 min 38.2%
17 oz / $ 0.00
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 540 B cells required
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:
0.5 (M cells / ml / ° P) 540 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 113 °F -- 30 min
Infusion 131 °F -- 15 min
Infusion 144 °F -- 30 min
Infusion 154 °F -- 15 min
Sparge 165 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 32.14 gal (128.55 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 20.14 gal (80.55 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.02 gal (80.08 qt). Suggest reducing strike water volume to 8.48 gal (33.92 qt) and adding 8.02 gal (32.08 qt) sparge/top-off. 16.5 66  
Strike water volume at mash thickness of 1.5 qt/lb 16.5 66  
Mash volume with grains 20.02 80.1  
Grain absorption losses -5.5 -22  
Remaining sparge water volume (equipment estimates 21.39 g | 85.6 qt) 21.25 85  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 32.14 g | 128.6 qt) 32 128  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.64 -2.6  
Post boil Volume 30 120  
Going into fermentor 30 120  
Total: 37.75 151
Equipment Profile Used: System Default
 
Notes

Mill:
some barley kernels not broken
oat not milled

Water:
no adjustments made

Mash:
took a very long time to reach desired increases in temp.
next time thinking to do Dupont method
all three grains introduced together

Boil:
inconsistent; level of output?

Hops:
1oz bag of Styrian opened accidentally, so split between last two additions
last addition at end of boil before whirlpool - hoping for some great aromatics -
both hops smelled great before adding -

  • EKG more lemon and orange peel and earthy spice,
  • Styrian more floral and juicy and bright

    Wort:
    8* Plato/Brix / 1.032 SG
    looked good, smelled of nice hops, no off flavors, not too bitter or harsh in any way

    YEAST / FERMENTATION:

    FV1
    15 gal wort
  • dregs pitched at 72* when wort was just above sample arm:
    taras boulba, de ranke saison, the bruery mischief - opened throughout the day
  • FV resumed filling after 15-30 minutes
  • more than enough Dupont yeast from STW pitched at 72 ~2hrs later

    FV2
    10-11 gal
    pitched at 70    : 2 smack packs Wyeast 3726, 1 packet WLP 566

    STW and commercial yeast put out to room temp for ~24 hrs





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  • Last Updated: 2020-06-04 22:41 UTC