Dour Saison - Beer Recipe - Brewer's Friend

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Dour Saison

158 calories 10.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Jeff Simonds
Calories: 158 calories (Per 12oz)
Carbs: 10.5 g (Per 12oz)
Created: Saturday February 11th 2023
1.049
1.004
6.0%
23.5
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Belgian - Pilsner6.5 lb Pilsner 37 1.6 72.2%
1 lb Briess - White Wheat Raw1 lb White Wheat Raw 34.5 2 11.1%
0.50 lb Weyermann - Munich Type I0.5 lb Munich Type I 38 6 5.6%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Tettnanger1.2 oz Tettnanger Hops Pellet 3.1 Boil 30 min 13.03 33.3%
1.20 oz Tettnanger1.2 oz Tettnanger Hops Pellet 3.1 Boil 10 min 6.15 33.3%
1.20 oz Liberty1.2 oz Liberty Hops Pellet 4 Boil 5 min 4.36 33.3%
3.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 5 min.
0.50 tsp Yeast Nutrient Other Mash 10 min.
 
Yeast
Bootleg Biology - Dour Saison
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
70 - 84 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       Temp: 66 °F       CO2 Level: 2.3 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
7.5 gal Infusion 156 °F 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.55 g | 34.2 qt) 8.25 33  
Mash volume with grains (equipment estimates 9.19 g | 36.8 qt) 8.89 35.6  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.25 33
Equipment Profile Used: System Default
"Dour Saison" Saison beer recipe by Jeff Simonds. BIAB, ABV 5.95%, IBU 23.53, SRM 3.23, Fermentables: (Pilsner, White Wheat Raw, Munich Type I, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Tettnanger, Liberty) Other: (Whirlfloc tablet, Yeast Nutrient)
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  • Last Updated: 2023-03-05 14:43 UTC