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Pagesa

12902 calories 727.6 g 27 L
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 30.96 liters
Post Boil Size: 28.12 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Xibier
Hop Utilization: 97%
Calories: 12902 calories (Per 27L)
Carbs: 727.6 g (Per 27L)
Created: Friday July 1st 2022
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13.78
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,300 g Weyermann - Barke Pilsner Malt4300 g Barke Pilsner Malt 1.60 € / kg
6.88 € 		37.03 1.75 65.9%
1,125 g Weyermann - Munich Type II (Dark)1125 g Munich Type II (Dark) 2.25 € / kg
2.53 € 		37 8.4 17.2%
450 g Castle Malting - Château Wheat Blanc450 g Château Wheat Blanc 1.20 € / kg
0.54 € 		38 1.8 6.9%
350 g Weyermann - Caramunich Type 1350 g Caramunich Type 1 33.5 35 5.4%
300 g Honey300 g Honey - (late boil kettle addition) 4.80 € / kg
1.44 € 		35 2 4.6%
6,525 g / 11.39 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Magnum19 g Magnum Hops 0.02 € / g
0.46 € 		Pellet 14 Boil 60 min 24.37 27.5%
50 g Styrian Goldings50 g Styrian Goldings Hops 0.04 € / g
1.94 € 		Pellet 4.7 Whirlpool at 82 °C 10 min 2.6 72.5%
69 g / 2.39 €
 
Other Ingredients
Amount Name Cost Type Use Time
3.86 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8.33 g Gypsum Water Agt Mash 1 hr.
6.30 ml Phosphoric acid Water Agt Mash 1 hr.
0.34 ml Phosphoric acid Water Agt Sparge 1 hr.
3.76 g Chalk Water Agt Mash 1 hr.
1.10 g Salt Water Agt Mash 1 hr.
4.52 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
2 Each
Cost:
Attenuation (custom):
97%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 179.5 g       Temp: 26 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Agua de pluja
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 20 25 125 150 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.7 L Mash in Strike 63 °C 62 °C 60 min
Temperature 62 °C 72 °C 15 min
Mash out Temperature 72 °C 78 °C 2 min
12.3 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 16.8
Mash volume with grains (equipment estimates 20.8 L) 20.9
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 24 L) 21.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 31
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 28.1
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.1
Going into fermentor 28
Total: 38.1  
Equipment Profile Used: System Default
"Pagesa" Saison beer recipe by Xibier. All Grain, ABV 6.76%, IBU 26.98, SRM 6.8, Fermentables: ( Barke Pilsner Malt, Munich Type II (Dark), Château Wheat Blanc, Caramunich Type 1, Honey) Hops: (Magnum, Styrian Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid, Chalk, Salt, Magnesium Chloride)
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  • Last Updated: 2026-08-15 14:37 UTC