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Saison Melville

212 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Wednesday June 16th 2021
1.065
1.010
7.2%
42.0
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 65.5%
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 21.8%
0.50 lb German - Vienna0.5 lb Vienna 37 4 3.6%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.8%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 7.3%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 37.25 40%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 5 min 4.73 40%
1 oz Barth-Haas - Cashmere1 oz Cashmere Hops Pellet 8.5 Boil 0 min 20%
5 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1.20 Liters
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 68 °F       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
8 gal protein rest Steeping 120 °F 120 °F 20 min
8 gal sacch rest Steeping 120 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.95 g | 35.8 qt) 9.84 39.4  
Mash volume with grains (equipment estimates 9.97 g | 39.9 qt) 10.86 43.5  
Grain absorption losses -1.59 -6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 7 g | 28 qt) 5.5 22  
Total: 9.84 39.4
Equipment Profile Used: System Default
 
Notes

Starter from 1 pack (100B cells):

  1. Add water to 120g DME, bring to 1.75L total.
  2. Boil 10-15 min.
  3. Put lid on and remove from heat.
  4. Chill the wort (place pot in cold water or wait for temp to drop)
  5. When the wort is at room temp, pour into a flask. Do not strain/filter.
  6. Cover the flask with sanitized foil and shake to aerate.
  7. Sanitize the exterior of the yeast package and pour the liquid into the flask.
  8. Swirl gently to incorporate the yeast.
  9. Replace foil and place the flask at room temp, out of direct sunlight.

    Depending on the yeast in the pack, total propagation time should be 24-48hours.

    It is possible to chill the starter overnight in the fridge to settle all the yeast.

    The starter "beer" can be poured off so only the yeast slurry will be pitched.

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  • Last Updated: 2021-06-16 21:37 UTC