Saison (BCS) - Beer Recipe - Brewer's Friend

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Saison (BCS)

187 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 61% (brew house)
Source: John Luhmann
Calories: 187 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Friday September 18th 2020
1.058
1.005
6.9%
24.3
4.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Gambrinus - Pilsner Malt10 lb Pilsner Malt 37.3 1.5 76.9%
0.75 lb American - White Wheat0.75 lb White Wheat 40 2.8 5.8%
0.75 lb Munich - Light 10L0.75 lb Munich - Light 10L 33 10 5.8%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 7.7%
0.50 lb American - Pilsner0.5 lb Pilsner 37 1.8 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.70 oz Hallertau Mittelfruh1.7 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 24.34 69.4%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 30.6%
2.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
0.50 each Whirlfloc Water Agt Mash 15 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 297 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 10 8 101 46 0
RO Water
1.9ml Lactic Acid 88% in Mash
Estimated 5.49 mash ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Strike 162 °F 147 °F 90 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 147 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.2 16.8  
Mash volume with grains 5.16 20.6  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.32 g | 21.3 qt) 4.55 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Step 1
DME Required:3.8 oz, 106.5 g
Growth Rate:1.4
Intial Cells Per Extract (B/g): 0.47
Ending Cell Count:199 billion cells
Resulting Pitch Rate:0.61M cells / mL / °P

Step 2
DME Required:4.0 oz, 114.5 g
Increase:1.2
Intial Cells Per Extract (B/g): 1.74
Ending Cell Count:332 billion cells
Resulting Pitch Rate:1.02M cells / mL / °P
Starter meets desired pitching rate!

Small amount of Fermax Yeast Nutrient used in each starter.

This fermented down to 1.000 at 7.6% ABV

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  • Last Updated: 2020-10-21 16:00 UTC