Saison Vielle Provision - Dupont Brasserie - Beer Recipe - Brewer's Friend

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Saison Vielle Provision - Dupont Brasserie

367 calories 23.7 g 750 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 120 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 38.1 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 5 minute extended hop boil time
Hop Utilization: 98%
Calories: 367 calories (Per 750ml)
Carbs: 23.7 g (Per 750ml)
Created: Sunday February 21st 2021
1.054
1.004
6.5%
29.7
3.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.35 kg Weyermann - Floor-Malted Bohemian Pilsner6.35 kg Floor-Malted Bohemian Pilsner 36.3 1.9 100%
6.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings (5 AA)30 g East Kent Goldings (5 AA) Hops Pellet 6.3 Boil 90 min 21.92 25%
90 g Styrian Goldings90 g Styrian Goldings Hops Pellet 4 Boil 0 min 7.74 75%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
31.36 ml Phosphoric acid Water Agt Mash 1 hr.
10 g Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 10 min.
1.40 g Salt Water Agt Mash 1 hr.
2.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 250 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 301.4 g       Temp: 25 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 15 15 50 120 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike -- 45 °C --
Slowly heat from 45C to 72C while stirring Temperature 45 °C 72 °C 110 min
14.2 L Sparge -- 72 °C --
Starting Mash Thickness: 5.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.5 L/kg 34.9
Mash volume with grains 39.1
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 9.3 L) 10.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 37 L) 38.1
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 25 L) 29
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29 L) 25
Total: 45.4  
Equipment Profile Used: System Default
 
Notes

Pitch at 25 and allow to free-rise. Three weeks primary - zero back pressure.

Keg condition for 42-56 days at room temperature, then cold condition for at least 14 days at zero to four degrees Celsius.

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  • Last Updated: 2022-07-19 09:43 UTC