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Winter Warmer Saison, Sour

253 calories 17.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 45 min
Batch Size: 2.7 gallons (fermentor volume)
Pre Boil Size: 1.9 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gary Hunt
Calories: 253 calories (Per 12oz)
Carbs: 17.1 g (Per 12oz)
Created: Tuesday March 14th 2023
1.078
1.007
9.3%
33.1
34.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 lb Belgian - Pilsner2.7 lb Pilsner 37 1.6 34.9%
0.29 lb Briess - Caramel Malt - 60L0.29 lb Caramel Malt - 60L 35.4 60 3.8%
0.69 lb Munich0.69 lb Munich 37 6 8.9%
0.20 lb American - Wheat0.2 lb Wheat 38 1.8 2.6%
0.82 lb Belgian Candi Sugar - Dark (275L)0.82 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 10.6%
3.03 lb Great Western - Domestic 2-Row3.03 lb Domestic 2-Row 37 2 39.2%
7.73 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.49 oz Nugget0.49 oz Nugget Hops Pellet 14 Boil 45 min 29.82 66.2%
0.25 oz Nugget0.25 oz Nugget Hops Pellet 14 Boil 5 min 3.3 33.8%
0.74 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.82 each cinammon stick Water Agt Secondary 30 days
0.82 each Vanilla Bean Spice Secondary 30 days
 
Yeast
- Belgian Farmhouse blend BETA
Amount:
0.50 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
Bootleg Biology - Saison Parfait
Amount:
0.50 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Start with distilled water, Add:
1 gm baking soda, .25 tsp
2 gm gypsum, .5 tsp
.5 g calcium chloride' .15 tsp,
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.2 g | 16.8 qt) 3.01 12.1  
Mash volume with grains (equipment estimates 4.75 g | 19 qt) 3.57 14.3  
Grain absorption losses -0.86 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.09 g | 12.3 qt) 1.9 7.6  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2 8  
Top off amount 0.7 2.8  
Volume into fermentor 2.7 10.8  
Total: 3.01 12.1
Equipment Profile Used: System Default
 
Notes
  1. Saison parfait yeast into primary, pitch at 65, 24 hour later rise to 70, rise to 75 on day three, hold until activity slows.
  2. Belgian Farmhouse (brett) into secondary for one month in secondary, 6 month in bottles. all at room temp
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  • Last Updated: 2023-06-05 04:01 UTC