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Adroit Triptych Saison (4 gal)

218 calories 11.8 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 5.39 gallons
Post Boil Size: 4.65 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 62% (brew house)
Source: AHA
Hop Utilization: 98%
Calories: 218 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created Monday May 30th 2022
1.068
1.002
8.7%
32.4
5.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.20 lb American - Pilsner10.2 lb Pilsner 37 1.8 83.8%
12 oz Munich12 oz Munich 37 6 6.2%
8 oz Weyermann - Acidulated8 oz Acidulated 27 3.4 4.1%
0.34 lb Corn Sugar - Dextrose0.34 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.8%
176 g Cane Sugar176 g Cane Sugar - (late boil kettle addition) 46 0 3.2%
12.18 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 10.1 Boil 60 min 21.6 40%
0.75 oz Sorachi Ace0.75 oz Sorachi Ace Hops Pellet 10.1 Boil 9 min 10.77 60%
1.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.5 gal Strike 120 °F 20 min
Temperature 150 °F 60 min
Mash Out Temperature 168 °F 15 min
0.9 gal Sparge 170 °F 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Rambutan Flavor Boil 5 min.
0.85 oz Lactic acid Flavor Kegging 0 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
1 each Whirlfloc tablet Fining Boil 9 min.
24 g Yeast Nutrient Other Boil 9 min.
3.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.20 g Epsom Salt Water Agt Mash 1 hr.
0.90 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 133 B cells required
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 133 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.01 20  
Grain absorption losses -1.43 -5.7  
Remaining sparge water volume (equipment estimates 3.16 g | 12.7 qt) 2.06 8.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.49 g | 26 qt) 5.39 21.6  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 4.25 g | 17 qt) 4.65 18.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.65 g | 18.6 qt) 4.25 17  
Total: 7.07 28.3
Equipment Profile Used: System Default
 
Notes

176g of "cane sugar" is accounting for the listed sugar in 2 cans of Rambutan. Just dump both cans, liquid and all, near the end of boil.

Primary fermenter "open" - sanitize aluminum foil and place over keg opening. place keg lid at 90 degrees from normal on foil to hold it down

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  • Last Updated: 2022-06-05 15:48 UTC