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Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.88 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jon Bay
Hop Utilization: 97.1491%
Calories: 182 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)

Created: Monday April 4th 2022

Chamomile Saison

by Woodshop Brewer

OG: 1.064 FG: 1.013 ABV: 6.7% IBU: 26

King cake

by raiderrob

OG: 1.058 FG: 1.013 ABV: 5.9% IBU: 24

Summer Saison

OG: 1.056 FG: 1.010 ABV: 6.0% IBU: 28

Original Gravity:

1.056

Final Gravity:

1.007

ABV (standard):

6.4%

IBU (tinseth):

26.2

SRM (morey):

6.2

Mash pH

5.4

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
7 lb	Belgian - Pilsner7 lb Pilsner	$ 0.00 / lb $ 0.00	37	1.6	59.3%
2.25 lb	American - Vienna2.25 lb Vienna	$ 0.00 / lb $ 0.00	35	4	19%
2 lb	Munich Malt2 lb Munich Malt	$ 0.00 / lb $ 0.00	36.8	7.87	16.9%
0.25 lb	United Kingdom - Amber0.25 lb Amber	$ 0.00 / lb $ 0.00	32	27	2.1%
5 oz	Weyermann - Acidulated5 oz Acidulated	$ 0.00 / lb $ 0.00	27	3.4	2.6%
11.81 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops	$ 0.00 / oz $ 0.00	Pellet	5	Boil	60 min	17.49	50%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	$ 0.00 / oz $ 0.00	Pellet	5	Boil	15 min	8.68	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Hallertau Tradition (Germany) (Pellet)	$ 0.00 / oz $ 0.00	17.49	50%
1 oz	East Kent Goldings (Pellet)	$ 0.00 / oz $ 0.00	8.68	50%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.25 oz	Ginger root	$ 0.00 / oz $ 0.00	Spice	Boil	15 min.
0.25 oz	Black Pepper	$ 0.00 / oz $ 0.00	Spice	Boil	15 min.
0.25 oz	Sweet Orange Peel	$ 0.00 / oz $ 0.00	Spice	Boil	15 min.
0.25 oz	Star Anise	$ 0.00 / oz $ 0.00	Spice	Boil	15 min.
0.25 oz	Bitter Orange Peel	$ 0.00 / oz $ 0.00	Spice	Boil	15 min.
6 g	Calcium Chloride (dihydrate)	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
2 g	Epsom Salt	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
6 g	Gypsum	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
2 g	Baking Soda	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
2 g	Chalk	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - French Saison OYL-026

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 216 B cells required

Imperial Yeast - B64 Napoleon

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 216 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 5.1 oz Temp: 68 °F CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	150	6	150	160	220
Start with RO water.
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.81 gal		Strike	160 °F	147 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 58 °F

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.5 qt/lb	4.43	17.7
Mash volume with grains	5.37	21.5
Grain absorption losses	-1.48	-5.9
Remaining sparge water volume (equipment estimates 4.37 g \| 17.5 qt)	4.55	18.2
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.08 g \| 28.3 qt)	7.25	29
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.08	-0.3
Post boil Volume (equipment estimates 5.5 g \| 22 qt)	5.88	23.5
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 5.88 g \| 23.5 qt)	5.5	22
Total:	8.98	35.9
Equipment Profile Used:	System Default

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