East Coast Saison - Beer Recipe - Brewer's Friend

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East Coast Saison

169 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael J. Gabel, Sr.
Hop Utilization: 98%
Calories: 169 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Friday June 19th 2020
1.052
1.008
5.9%
57.5
6.8
5.7
26.84
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz German - Carapils8 oz Carapils $ 2.26 / lb
$ 1.13 		35 1.3 5.4%
4 oz Belgian - Aromatic4 oz Aromatic $ 2.36 / lb
$ 0.59 		33 38 2.7%
1.50 lb Brown Sugar1.5 lb Brown Sugar - (late boil kettle addition) 45 15 16.2%
7 lb American - Pilsner7 lb Pilsner $ 1.95 / lb
$ 13.65 		37 1.8 75.7%
9.25 lbs / $ 15.37
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz AU Helga1.5 oz AU Helga Hops $ 0.38 / oz
$ 0.57 		Pellet 6 Boil at 212 °F 90 min 42.75 60%
1 oz Styrian Goldings1 oz Styrian Goldings Hops $ 2.50 / oz
$ 2.50 		Pellet 5.5 Boil at 212 °F 20 min 14.79 40%
2.50 oz / $ 3.07
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc $ 0.16 / each
$ 0.16 		Fining Boil 20 min.
1 tsp Wyeast - Beer Nutrient $ 0.29 / tsp
$ 0.29 		Water Agt Boil 20 min.
$ 0.45
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
$ 7.95 / each
$ 7.95
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 7.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.16 psi       Temp: 33 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Boyertown Water Autority
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
2.9 gal Strike 161 °F 150 °F 10 min
5.6 gal Until clear Sparge 150 °F 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.91 11.6  
Mash volume with grains 3.53 14.1  
Grain absorption losses -0.97 -3.9  
Remaining sparge water volume (equipment estimates 5.54 g | 22.2 qt) 5.51 22.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 7.2 28.8  
Volume increase from sugar/extract (late additions) 0.11 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.42 33.7
Equipment Profile Used: System Default
 
Notes
  1. Preheat 8.75 Gal to the Mash striking temperature of 161F.
  2. Combine 2.9 Gal to the Mash Tun containing grains at striking temp (161F) allow to rest for 10 minutes as you reduce temp on remaining water (to sparge temp; 150F).
  3. Combine 5.6 Gal of water, at 150F, to the Mash Tun.
  4. Mash for 60 min, and perform stratification testing.
    • If failed, add additional 10 minutes and repeat.
  5. Vorlauf until grain bed is set and mash runs clear.
  6. Transfer wort to kettle and bring to boil (retained volume should be approximately 7.3 Gal).
  7. Boil for approximately 90 min.
    • Add 1.5 Oz AU Helga Hops at time of boil, using hops sock.
    • Add 1.5 lbs Light Brown Sugar to the kettle.
  8. Place Stainless Steel Immersion Chiller into kettle for sterilization, at 30 min remaining mark.
  9. At 20 min remaining mark:
    • Add 1 Oz Styrain Goldings Hops, using a hops sock.
    • Add 1 tsp Yeast Nutrient
    • Add 1 tablet Whilfloc
  10. At completion of 90 minutes,
    • Turn off flame.
    • Initiate immersion chilling to 68F.
  11. Transfer wort to into fermenter (5 Gal Cornelius Keg).
    • Utilizing inline Bouncer filters (50 and 80 mesh) via gravity feed.
    • Insert Tilt unit.
  12. Oxygenate Wort.
  13. Add Yeast to Wort. Seal fermentation unit.
  14. At fermentation completion, transfer to carbonation keg/brite tank via closed pressure transfer.
    • Utilizing an inline filtration unit using a 5 micron carb stone.
  15. Chill the fermentation keg to approximate 33F.
  16. Carbonate beer, utilizing inline carbonation method.
    • Carbonation in 45-60 minutes.
    • Serve in approximate 2-4 hours after carbonation to allow for settling.
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  • Last Updated: 2020-06-20 15:16 UTC