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Saison

174 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: GW
Calories: 174 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Wednesday June 3rd 2020
1.057
1.012
5.8%
36.1
3.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pilsen5 kg Pilsen 36 1.8 87.4%
470 g Corn Sugar - Dextrose470 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 8.2%
250 g Flaked Wheat250 g Flaked Wheat 34 2 4.4%
5,720 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13.40 g Sorachi Ace13.4 g Sorachi Ace Hops Pellet 11.1 Boil 60 min 20.04 8%
14 g Sorachi Ace14 g Sorachi Ace Hops Pellet 11.1 Boil 30 min 16.09 8.4%
56 g Sorachi Ace56 g Sorachi Ace Hops Pellet 11.1 Boil 0 min 33.5%
84 g Sorachi Ace84 g Sorachi Ace Hops Pellet 11.1 Dry Hop 6 days 50.2%
167.40 g / $ 0.00
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.9
Mash volume with grains 11.3
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 25.1 L) 25.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 27
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

A slight take on Sorachi Ace. Added some wheat for head retention.

Mash schedule is a step mash.
122f for 10mins
145f for 60mins
152 for 15 mins
mash out at 168f

Pull wort at gravity 1.054 then add sugar to wort.

Two yeast options
Wyeast 1214 Belgium ale
or White Labs 500 Trappist ale

Ferment at 22c

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  • Last Updated: 2020-09-26 12:52 UTC