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Pickle Saison

207 calories 14.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Monday March 1st 2021
1.064
1.006
7.7%
14.3
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Floor-Malted Bohemian Pilsner8 lb Floor-Malted Bohemian Pilsner 38 1.8 53.3%
4 lb German - Floor-Malted Bohemian Wheat4 lb Floor-Malted Bohemian Wheat 38 2 26.7%
1 lb German - Spelt Malt1 lb Spelt Malt 37 2 6.7%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 6.7%
0.50 lb Franco-Belges - Special Aromatic0.5 lb Special Aromatic 37 4 3.3%
0.50 lb Bob's Red MIll - Corn Grits0.5 lb Corn Grits 15 1 3.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Aged Sorachi Ace2 oz Aged Sorachi Ace Hops Pellet 1 Boil 90 min 6.58 50%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 14 Whirlpool at 190 °F 20 min 7.17 25%
1 oz Aged Sorachi Ace1 oz Aged Sorachi Ace Hops Pellet 1 Whirlpool at 190 °F 20 min 0.51 25%
4 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 267 B cells required
The Yeast Bay - Brettanomyces Bruxellensis - Strain TYB307
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
70 - 80 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 267 B cells required
White Labs - Lactobacillus hilgardii
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
65 - 90 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 267 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
-- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.45 g | 41.8 qt) 9.38 37.5  
Mash volume with grains (equipment estimates 11.65 g | 46.6 qt) 10.58 42.3  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Volume into fermentor 6 24  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

After primary fermentation, rack beer into 2x 3 gallon carboys. In one, dry hop with 0.5oz each of regular and aged Sorachi Ace hops for a total of 5 days before bottling. In another, add 2x English cucumbers pureed, 5g crushed coriander, 6g fleur de sel, 3g crushed black peppercorn, and 10g dill seed.

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  • Last Updated: 2021-03-01 00:29 UTC