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The Harvest Saison

184 calories 16.9 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9.01 gallons
Post Boil Size: 7.76 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pete Brothers Brewing
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created Sunday April 18th 2021
1.056
1.011
6.0%
26.9
5.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Floor-Malted Bohemian Pilsner8 lb Floor-Malted Bohemian Pilsner 36.3 1.9 60.4%
4 lb Bestmalz - BEST Wheat Malt4 lb BEST Wheat Malt 37.7 2.2 30.2%
0.50 lb Aromatic Malt0.5 lb Aromatic Malt 35 20 3.8%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.8%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.9%
13.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 6 Boil 60 min 19.28 25%
3 oz Amarillo3 oz Amarillo Hops Pellet 6 Whirlpool at 180 °F 15 min 7.64 75%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.14 gal Strike 145 °F 40 min
Decoction 155 °F 20 min
6 gal Batch Sparge 170 °F --
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Imperial Yeast - A44 Kveiking
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
75 - 97 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Home Water
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
Total mash water needed 9.56 38.2  
Strike water volume at mash thickness of 1.25 qt/lb 4.14 16.6  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume 5.42 21.7  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.65 30.6  
Boil off losses -1.5 -6  
Hops absorption losses -0.15 -0.6  
Amount going into fermentor 6 24  
Total: 10.56 42.2
 
Notes

Pitch the yeast at 90 degrees and hold it there for a week. Let the beer fall down to mid 60's and let any off flavors clear up for a keep. Keg or bottle.

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  • Last Updated: 2021-05-12 03:14 UTC