NS Saison - Beer Recipe - Brewer's Friend

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NS Saison

157 calories 14.9 g 12 oz
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday January 29th 2021
1.048
1.010
5.1%
29.3
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 100%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Aurora0.6 oz Aurora Hops Pellet 8 First Wort 0 min 21.94 42.9%
0.30 oz Aurora0.3 oz Aurora Hops Pellet 8 Boil 20 min 6.04 21.4%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Whirlpool 0 min 1.31 35.7%
1.40 oz / 0.00
 
Yeast
Imperial Yeast - B64 Napoleon
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
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
7.5 gal Temperature -- 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.03 g | 32.1 qt) 7.5 30  
Mash volume with grains (equipment estimates 8.83 g | 35.3 qt) 8.3 33.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 0.02 0.1  
Volume into fermentor 5 20  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

Single infusion mash targeting 150-152˚F (66-67˚ C), whatever gets you to complete attenuation. Add gypsum to around 250ppm sulfate. Knockout post boil around 65˚F (18˚ C), trying to have the top end of fermentation be 70˚F (21˚ C). After five days, remove whatever temperature control you had and allow to free rise to whatever temperature it wants

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  • Last Updated: 2021-02-19 17:08 UTC