Shovel Head Saison - Beer Recipe - Brewer's Friend

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Shovel Head Saison

175 calories 12.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Tuesday May 27th 2014
1.054
1.006
6.3%
41.5
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 63.7%
1 lb Canadian - Pale Wheat1 lb Pale Wheat 36 2 12.7%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 6.4%
0.35 lb German - CaraMunich III0.35 lb CaraMunich III 34 57 4.5%
1 lb Honey1 lb Honey 42 2 12.7%
7.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Leaf/Whole 14 Mash 0 min 6.83 11.8%
1.25 oz Tettnanger1.25 oz Tettnanger Hops Pellet 4.5 Boil 60 min 30.29 29.4%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 10 min 4.39 11.8%
2 oz Nugget2 oz Nugget Hops Leaf/Whole 14 Boil 0 min 47.1%
4.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Black Pepper Spice Boil 5 min.
1 each Irish Moss Tablet Fining Boil 15 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 202 B cells required
Lalvin Champagne Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 202 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt 12 qts strike at 159 Infusion -- 148 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.57 10.3  
Mash volume with grains 3.1 12.4  
Grain absorption losses -0.86 -3.4  
Hops absorption losses (mash) -0.02 -0.1  
Remaining sparge water volume (equipment estimates 4.12 g | 16.5 qt) 4.48 17.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 5.64 g | 22.6 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 7.05 28.2
Equipment Profile Used: System Default
 
Notes

75 min boil to reduce DMS
Yeast Starter 1 cup DME, 1.5 L Water, 3 days
Pitch at 68, then let temp rise to 80 over 6 days
Add Champagne yeast if fails to attenuate enough
No finings to keep the clarity slightly hazy
Start fermentation at 68 and raise to 80 over course of fermentation

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  • Last Updated: 2017-10-20 20:42 UTC