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Saison 07/14/20

193 calories 17.3 g 12 oz
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Beer Stats
Method: Extract
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Williams Brewing
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Wednesday July 15th 2020
1.059
1.011
6.3%
22.2
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Cane Sugar1 lb Cane Sugar 46 0 11.1%
8 lb William's - Liquid Malt Extract - Light8 lb Liquid Malt Extract - Light 35 4 88.9%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Boil 60 min 18.44 50%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Whirlpool at 205 °F 120 min 3.78 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gypsum Water Agt Boil 30 min.
0.50 tsp Calcium Chloride (anhydrous) Water Agt Boil 30 min.
0.25 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.07 g | 24.3 qt) 5.25 21  
Volume increase from sugar/extract (early additions) 0.75 3  
Pre boil volume (equipment estimates 6.82 g | 27.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5.3 21.2  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 0.22 0.9  
Going into fermentor 5.5 22  
Total: 5.47 21.9
Equipment Profile Used: System Default
 
Notes

07/14/20
5 Gal RO H2O,
Mash and Boil for 60 minutes, immersion chill to 70.F
Pitch yeast @ 70.F
4.5 Gal at SG 1.070

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  • Last Updated: 2020-07-15 15:13 UTC