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Saison #1

131 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.94 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 131 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Sunday January 15th 2023
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by dnezmusic

OG: 1.039 FG: 1.004 ABV: 4.6% IBU: 37

1.040
1.009
4.1%
36.8
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 96.7%
4.40 oz Corn Sugar - Dextrose4.4 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.3%
8.27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.85 g Warrior2.85 g Warrior Hops Pellet 16 Boil 70 min 7.12 1.8%
49 g Hallertau Mittelfruh49 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 25 min 19.3 30.8%
29 g Yakima Valley Hops - Saaz29 g Saaz Hops Pellet 3.4 Boil 25 min 10.36 18.3%
29 g Hallertau Mittelfruh29 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 18.3%
49 g Yakima Valley Hops - Saaz49 g Saaz Hops Pellet 3.4 Boil 0 min 30.8%
158.85 g / $ 0.00
Priming
Method: co2       CO2 Level: 2.25 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
-- 147 °F --
2.5 gal Strike 166 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.5 14  
Mash volume with grains 4.14 16.6  
Grain absorption losses -1 -4  
Remaining sparge water volume 5.69 22.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.94 31.8  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Mash for 60–90 minutes at 147°F (64°C). Boil for 90 minutes, following the hops schedule. You can add the dextrose as soon as the wort comes to a boil (because it can take a while to dissolve all of that sugar), but it can just as easily be added at the end of the boil with the whirlpool hops.

Ferment at the high end of your yeast’s temperature tolerance. After terminal gravity is achieved, condition the beer for one month at cellar temperature. (Or shorter. Or longer. Or warmer. Or colder. Best to experiment with this period of maturation). Bottle-condition to a carbonation 3.2–3.7 volumes of CO2.

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  • Last Updated: 2023-01-25 05:19 UTC