Table Saison Rev A - Beer Recipe - Brewer's Friend

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Table Saison Rev A

130 calories 12.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zymurgy Jan 2021
Rating:
5.00 (1 Review)

Calories: 130 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Sunday July 11th 2021
1.040
1.008
4.2%
35.5
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Weyermann - Floor-Malted Bohemian Pilsner3 lb Floor-Malted Bohemian Pilsner 36.3 1.9 64.1%
1.08 lb Weyermann - Rye Malt1.08 lb Rye Malt 36 3.7 23.1%
0.60 lb Mecca Grade - Wickiup (Hard Red Spring Wheat)0.6 lb Wickiup (Hard Red Spring Wheat) 37 3.3 12.8%
4.68 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15.30 g East Kent Goldings15.3 g East Kent Goldings Hops Pellet 5 Boil 60 min 18.76 32.9%
15.30 g Styrian Goldings15.3 g Styrian Goldings Hops Pellet 5.5 Boil 30 min 15.86 32.9%
7.95 g East Kent Goldings7.95 g East Kent Goldings Hops Pellet 5 Boil 1 min 0.42 17.1%
7.95 g Styrian Goldings7.95 g Styrian Goldings Hops Pellet 5.5 Boil 1 min 0.46 17.1%
46.50 g / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
0.50 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 40 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
Start with distilled water, Add:
1 gm baking soda, .25 tsp
2 gm gypsum, .5 tsp
.5 g calcium chloride' .15 tsp,
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.2 qt BIAB Batch Sparge 163 °F 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.9 g | 15.6 qt) 3.84 15.3  
Mash volume with grains (equipment estimates 4.27 g | 17.1 qt) 4.21 16.8  
Grain absorption losses -0.59 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.06 g | 12.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 1.5 6  
Top off amount 1.5 6  
Volume into fermentor 3 12  
Total: 3.84 15.3
Equipment Profile Used: System Default
 
Notes

favorite yeast is White Labs 566 Belgian saison II, but 3711 is acceptable

Last Updated and Sharing
 
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  • Last Updated: 2022-03-22 19:47 UTC