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Saison #2

189 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.71 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Sunday April 23rd 2023
1.058
1.009
6.5%
42.6
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Muntons - Pale Planet10 lb Pale Planet 38.25 2.28 90.2%
7.30 oz Weyermann - Pale Wheat7.3 oz Pale Wheat 36 2 4.1%
10 oz Muntons - Oat Malt10 oz Oat Malt 28 2.43 5.6%
177.30 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.85 g Yakima Valley Hops - Warrior2.85 g Warrior Hops Pellet 17.3 Boil 70 min 7.19 1.8%
49 g Hallertau Mittelfruh49 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 25 min 18.02 30.8%
29 g Saaz29 g Saaz Hops Pellet 3.5 Boil 25 min 9.96 18.3%
29 g Hallertau Mittelfruh29 g Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool 0 min 2.87 18.3%
49 g Saaz49 g Saaz Hops Pellet 3.5 Whirlpool 0 min 4.53 30.8%
158.85 g / $ 0.00
 
Yeast
Omega Yeast Labs - Jovaru Lithuanian Farmhouse OYL-033
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.85 19.4  
Mash volume with grains 5.73 22.9  
Grain absorption losses -1.39 -5.5  
Remaining sparge water volume 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.71 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 5.1 20.4  
Hops absorption losses (whirlpool, hop stand) -0.1 -0.4  
Going into fermentor 5 20  
Total: 8.35 33.4
Equipment Profile Used: System Default
 
Notes

Mash for 60–90 minutes at 147°F (64°C). Boil for 90 minutes, following the hops schedule.

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: 2023-04-27 18:20 UTC