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Saison #25 - Dos Galos

201 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 74 liters (fermentor volume)
Pre Boil Size: 89 liters
Post Boil Size: 77.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 201 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Sunday February 6th 2022
1.067
1.005
8.1%
30.5
13.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
18.50 kg Agrária - Pilsner Malt18.5 kg Pilsner Malt 37 3.84 80.8%
2 kg German - Rye2 kg Rye 38 7.84 8.7%
2 kg Agrária - Vienna Malt2 kg Vienna Malt 37 9.18 8.7%
0.20 kg Castle Malting - Chateau Abbey Malt0.2 kg Chateau Abbey Malt 35.8 43.87 0.9%
0.20 kg Castle Malting - Special B0.2 kg Special B 34 398.79 0.9%
22.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Ariana50 g Ariana Hops Pellet 12 Boil at 100 °C 45 min 17.53 20%
200 g Ariana200 g Ariana Hops Pellet 12 Whirlpool at 90 °C 20 min 12.97 80%
250 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
17.30 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
25 g calcium sulfate Water Agt Mash 0 min.
11.70 g gypsum (calcium sulfate) Water Agt Boil 11.7 min.
8.10 g Calcium Chloride (dihydrate) Water Agt Boil 0 min.
 
Yeast
The Yeast Bay - Framgarden Kveik
Amount:
0.35 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
27 - 35 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 908 B cells required
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
0.65 Grams
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 908 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 544.2 g       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58.6 12.3 17 42.7 56.3 132
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
64.12 L Água de arriada Infusion 48 °C 45 °C --
Beta-glucanase Temperature -- 45 °C 5 min
Protease Temperature 45 °C 55 °C 10 min
Beta e Alfa- amilase Temperature 55 °C 64 °C 50 min
Mash-Out Temperature 64 °C 76 °C 8 min
34 L Água de lavagem Batch Sparge -- 78 °C --
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 80.95 L. Suggest reducing initial water volume to 45.4 L and adding 35.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 79.23 L. Suggest reducing strike water volume to 30.29 L and adding 33.83 L sparge/top-off. 64.1
Strike water volume at mash thickness of 2.8 L/kg 64.1
Mash volume with grains 79.2
Grain absorption losses -22.9
Remaining sparge water volume (equipment estimates 40.6 L) 48.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 81 L) 89
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 75 L) 77.5
Hops absorption losses (whirlpool, hop stand) -1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 76.5 L) 74
Total: 112.8  
Equipment Profile Used: System Default
"Saison #25 - Dos Galos" Saison beer recipe by FabricioFV. All Grain, ABV 8.1%, IBU 30.5, SRM 13.9, Fermentables: (Pilsner Malt, Rye, Vienna Malt, Chateau Abbey Malt, Special B) Hops: (Ariana) Other: (Calcium Chloride (dihydrate), calcium sulfate, gypsum (calcium sulfate))
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  • Last Updated: 2026-03-04 03:01 UTC