Sage Saison - Beer Recipe - Brewer's Friend

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Sage Saison

187 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Tuesday July 7th 2020
1.057
1.011
6.0%
32.3
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner 38 1.8 40.8%
10 lb Crisp Malting - Finest Maris Otter10 lb Finest Maris Otter 38 3 40.8%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 6.1%
1.50 lb Flaked Rye1.5 lb Flaked Rye 36 2.8 6.1%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 6.1%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 8.9 Boil 60 min 13.95 25%
1.50 oz Chinook1.5 oz Chinook Hops Pellet 11.2 Boil 15 min 13.06 37.5%
1.50 oz Chinook1.5 oz Chinook Hops Pellet 11.2 Whirlpool 0 min 5.24 37.5%
4 oz / $ 0.00
 
Yeast
GigaYeast - Saison Yeast #1
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 223 B cells required
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 0 0 87 87 0
Target 85 ppm Ca, and 1:1 ratio sulfate:chloride. Use 0.6 g/gal gypsum and 0.7 g/gal calcium chloride
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.65 gal (6.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.19 36.8  
Mash volume with grains 11.15 44.6  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume (equipment estimates 7.78 g | 31.1 qt) 9.13 36.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.65 g | 54.6 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 12.06 g | 48.2 qt) 13.5 54  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13.44 g | 53.8 qt) 12 48  
Total: 18.31 73.3
Equipment Profile Used: System Default
 
Notes

Add the following at 5 minutes prior to end of boil:

0.5 oz fresh sage
0.5 oz fresh thyme
0.5 oz fresh rosemary (maybe a bit more)

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  • Last Updated: 2020-07-26 19:20 UTC