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SS Saison

167 calories 10.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.6 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 64% (brew house)
Hop Utilization: 96%
Calories: 167 calories (Per 12oz)
Carbs: 10.2 g (Per 12oz)
Created: Sunday June 14th 2020
1.052
1.003
6.5%
29.8
6.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb German - Pilsner15 lb Pilsner 38 1.6 68.2%
3 lb German - Munich Dark3 lb Munich Dark 37 15.5 13.6%
2 lb Rolled Oats2 lb Rolled Oats 33 2.2 9.1%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 9.1%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 12.7 Boil 60 min 24.24 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 4 Boil 10 min 5.54 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash --
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
2 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Nestle Pure life 2017
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
14.3 gal Infusion 152 °F 152 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 16.36 gal (65.44 qt). Suggest reducing initial strike volume to 10.24 gal (40.96 qt) and adding 4.36 gal (17.44 qt) sparge/top-off. 14.6 58.4  
Strike water volume 14.6 58.4  
Mash volume with grains (equipment estimates 16.37 g | 65.5 qt) 16.36 65.4  
Grain absorption losses -2.75 -11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 11.6 46.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10 40  
Volume into fermentor 10 40  
Total: 14.6 58.4
Equipment Profile Used: System Default
 
Notes

Split batch.

1) Dry-hopped with 2oz Jarrylo 1oz simcoe
2) Dry-hopped with 2oz Mandarina Bavaria

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  • Last Updated: 2020-06-20 02:47 UTC