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Tis the Saison

200 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 8.02 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 68% (brew house)
Source: EmpireHops&Crafts
Hop Utilization: 99.2422%
Calories: 200 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Sunday July 18th 2021
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1.060
1.018
5.5%
27.6
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - Premium Pilsner8 lb Premium Pilsner 36.8 1.75 62.5%
1.80 lb Great Western - White Wheat1.8 lb White Wheat $ 0.00 / oz
$ 0.00 		37 3.5 14.1%
20 oz Weyermann - Munich Type I20 oz Munich Type I 38 6 9.8%
12 oz Rice Hulls12 oz Rice Hulls 0 0 5.9%
16 oz Cane Sugar16 oz Cane Sugar - (late boil kettle addition) 46 0 7.8%
204.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops $ 0.00 / oz
$ 0.00 		Pellet 5.6 Boil 60 min 21.45 38.5%
0.60 oz Hersbrucker0.6 oz Hersbrucker Hops $ 0.00 / oz
$ 0.00 		Pellet 2.2 Boil 20 min 3.06 23.1%
1 oz Hersbrucker1 oz Hersbrucker Hops $ 0.00 / oz
$ 0.00 		Pellet 2.2 Boil 10 min 3.05 38.5%
2.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz coriander $ 0.00 / oz
$ 0.00 		Spice Boil 10 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 19.72 psi       Temp: 39 °F       CO2 Level: 3.25 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
15 qt 154 Infusion 154 °F 143 °F 50 min
4 qt 154 Infusion 212 °F 158 °F 20 min
6 qt Vorlauf 212 °F 168 °F 10 min
16 qt Batch Sparge 190 °F 172 °F 10 min
16 qt Batch Sparge 180 °F 172 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 73 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.54 14.2  
Mash volume with grains 4.48 17.9  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 4.96 g | 19.8 qt) 6.21 24.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.77 g | 27.1 qt) 8.02 32.1  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.25 21  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

Pitch yeast and let free rise. Hold at peak or ramp to 80.

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  • Last Updated: 2022-09-02 14:11 UTC