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Saisonish

156 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Thursday June 18th 2020
1.052
1.005
6.2%
36.2
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Europils Malt4 kg Europils Malt 37.5 1.87 80%
500 g Crisp Malting - Wheat Malt500 g Wheat Malt 38.87 2 10%
250 g Crisp Malting - Extra Pale Maris Otter250 g Extra Pale Maris Otter 37.5 2 5%
250 g Crisp Malting - Cara Gold malt250 g Cara Gold malt 34 14 5%
5,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 60 min 19.46 54.5%
25 g Challenger25 g Challenger Hops Pellet 8.5 Boil 20 min 16.7 45.5%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Coriander Seed Spice Mash 15 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 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
15.7 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.7
Mash volume with grains (equipment estimates 18 L) 19
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 16.2 L) 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Top off amount 1
Going into fermentor 21
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Thinking of holding fermentation temp at 21C for 10 days then raising it to 23C for 4 days.
If fermentation chamber fridge works.

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  • Last Updated: 2020-07-23 10:50 UTC