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Tank 7

260 calories 17.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 85%
Calories: 260 calories (Per 12oz)
Carbs: 17.4 g (Per 12oz)
Created: Wednesday July 15th 2020
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OG: 1.076 FG: 1.006 ABV: 9.2% IBU: 30

1.080
1.007
9.6%
33.9
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 75.8%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 16.8%
6 oz American - White Wheat6 oz White Wheat 40 2.8 3.2%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.2%
11.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.12 oz Magnum0.123 oz Magnum Hops Pellet 13.9 Boil 60 min 6.63 4.3%
0.14 oz Simcoe0.144 oz Simcoe Hops Pellet 12.4 Boil 60 min 6.93 5%
2.25 oz Amarillo2.25 oz Amarillo Hops Pellet 8.3 Whirlpool 30 min 17.48 77.9%
0.37 oz Amarillo0.37 oz Amarillo Hops Pellet 8.3 Dry Hop 3 days 2.88 12.8%
2.89 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
89%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 220 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-
136 19.6 10.5 30.2 88.2 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 155 °F 146 °F 60 min
Steeping -- 146 °F 50 min
Steeping -- 155 °F 15 min
Vorlauf -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.27 17.1  
Mash volume with grains (equipment estimates 5.09 g | 20.4 qt) 5.18 20.7  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume (equipment estimates 2.88 g | 11.5 qt) 2.91 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.47 g | 21.9 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 4 16  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 4 16  
Total: 7.17 28.7
Equipment Profile Used: System Default
 
Notes

BIAB recirculate water with pump to help with efficiency
6.28 gallons mash for BIAB
1.059 pre-boil

3724 Recommended fermentation temperature is around 77 °F (25 °C) as it leads to a nice and balanced saison profile. The strain is notorious to cease fermenting around 1.035–1.040 before it wakes up and finishes the fermentation. What leads to this stuck momentary fermentation is still obscure to me but ramping up the temperature to 86 °F (30 °C) seems to help.

2 tablespoons yeast nutrient
ferment with FOIL
75f-85f can go has high as 95f
Start at 75f and raise 1 degree for 3 days then 2 degrees until reaching 85f
*fuck that lost Karusen after the 1st day and started bumping her up 2f each day until hitting 95f.
2 weeks after brew day gravity 1.007! only showed small tiny bubbles every once in a while! FYI
Chilling to 70f to dry hop

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  • Last Updated: 2020-08-05 00:51 UTC