Super Saison - Beer Recipe - Brewer's Friend

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Super Saison

214 calories 10.1 g 16 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 214 calories (Per 16oz)
Carbs: 10.1 g (Per 16oz)
Created: Thursday March 25th 2021
1.067
1.000
8.8%
29.1
5.5
5.7
1.49
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb Dingemans - Belgian Pilsner Malt14.5 lb Belgian Pilsner Malt 37 1.6 86.4%
1 lb American - White Wheat1 lb American - White Wheat $ 1.49 / lb
$ 1.49 		40 2.8 6%
1 lb Weyermann - Munich Type II (Dark)1 lb Munich Type II (Dark) 37 10 6%
4.50 oz German - CaraMunich I4.5 oz CaraMunich I 34 39 1.7%
16.78 lbs / $ 1.49
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.25 oz Saaz3.25 oz Saaz Hops Pellet 3.5 Boil 60 min 29.09 68.4%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 0 min 31.6%
4.75 oz / $ 0.00
 
Yeast
Imperial Yeast - B56 Rustic
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Medium
Optimum Temp:
68 - 90 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 434 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -12 psi       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
My Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.66 gal Mash In Strike 154 °F 147 °F 90 min
Raise Temp Temperature 147 °F 155 °F 30 min
Mash Out Temperature 155 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 11.78 g | 47.1 qt) 10.6 42.4  
Mash volume with grains (equipment estimates 13.12 g | 52.5 qt) 11.94 47.8  
Grain absorption losses -2.1 -8.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.43 g | 37.7 qt) 8.25 33  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 7 28  
Volume into fermentor 7 28  
Total: 10.6 42.4
Equipment Profile Used: System Default
 
Notes

Water:
Campden Tablet
Mash pH: 5.3
Ca: 50
Mg: 10
Na: 16
Cl: 70
SO4: 70

Pitch at 70F.
After 12 Hours, raise to 75.
After 24 Hours, raise to 79.
After 36 Hours, raise to 82.
After 48 Hours, raise to 85. Ferment out fully.

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  • Last Updated: 2021-09-16 16:34 UTC