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Big Saison

214 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 120 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 13 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Monday February 1st 2021
1.066
1.007
7.8%
43.0
4.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Bestmalz - BEST Pilsen16 lb BEST Pilsen 37 1.9 62.1%
6 lb Bestmalz - BEST Spelt6 lb BEST Spelt 37.7 2.2 23.3%
3 lb American - Rye3 lb Rye 38 3.5 11.7%
12 oz Bestmalz - BEST Acidulated12 oz BEST Acidulated 35.9 2.81 2.9%
25.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 oz Saaz7 oz Saaz Hops Leaf/Whole 2.4 First Wort 0 min 26.6 42.4%
2.50 oz Brewer's Gold2.5 oz Brewer's Gold Hops Pellet 7 Boil 5 min 5.06 15.2%
3 oz Saaz3 oz Saaz Hops Leaf/Whole 2.4 Boil 5 min 1.89 18.2%
4 oz Amarillo4 oz Amarillo Hops Leaf/Whole 9 Boil 5 min 9.47 24.2%
16.50 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 278 B cells required
Omega Yeast Labs - Belgian Saison II OYL-042
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
70 - 84 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 278 B cells required
Lallemand - Lalvin 71B -1122
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 278 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Chicago 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.62 gal (66.48 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.62 gal (18.48 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.66 38.6  
Mash volume with grains 11.72 46.9  
Grain absorption losses -3.22 -12.9  
Remaining sparge water volume (equipment estimates 10.43 g | 41.7 qt) 10.81 43.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.62 g | 66.5 qt) 17 68  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.62 -2.5  
Post boil Volume 13 52  
Going into fermentor 13 52  
Total: 20.47 81.9
Equipment Profile Used: System Default
 
Notes

3 way split batch testing Westmalle yeast in saison type beers

1/3 gets Weatmalle and Blaugies roughly 50/50

1/3 gets Westmalle and 71B 50/50

1/3 Gets Westmalle and 71B and Blaugues roughly 37.5/25/37.5

Pitching @ 62F and free-rising

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  • Last Updated: 2021-02-16 13:48 UTC