Saturday Sauce - Beer Recipe - Brewer's Friend

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Saturday Sauce

181 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 5.56 gallons
Post Boil Size: 5.04 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Tuesday May 30th 2023
1.056
1.006
6.6%
19.8
4.1
n/a
27.29
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Floor-Malted Bohemian Pilsner8 lb Floor-Malted Bohemian Pilsner $ 2.29 / lb
$ 18.32 		38 1.8 80%
1 lb American - White Wheat1 lb White Wheat $ 2.49 / lb
$ 2.49 		40 2.8 10%
1 lb Weyermann - Pale Rye1 lb Pale Rye $ 2.99 / lb
$ 2.99 		37 3.2 10%
10 lbs / $ 23.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mosaic0.5 oz Mosaic Hops $ 1.00 / oz
$ 0.50 		Pellet 11.2 Boil 30 min 17.08 33.3%
1 oz Lemondrop1 oz Lemondrop Hops $ 2.99 / oz
$ 2.99 		Pellet 5 Hop Stand at 180 °F 10 min 2.68 66.7%
1.50 oz / $ 3.49
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
4.50 tsp Yeast Nutrient Other Boil 10 min.
5 oz Lemon peel Water Agt Whirlpool 10 min.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 72 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 7 27 64 69 16
To 6.5 gallons Boston water, add:
.5g baking soda
3g gypsum
1g calcium chloride
1.5g salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Added +1 degree to account for heat loss transferring into mash tun cooler Infusion 163 °F 154 °F 60 min
1.5 gal Sparge 168 °F 168 °F --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5 20  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 2.81 g | 11.2 qt) 2.06 8.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.31 g | 25.2 qt) 5.56 22.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 4.79 g | 19.2 qt) 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5 g | 20 qt) 4.75 19  
Total: 7.06 28.2
Equipment Profile Used: System Default
 
Notes

Before using lemons, rinse with very hot water and dry aggressively with paper towel to remove wax coating for better flavor extraction.

For 0 minute additions in boil, put into hop bag and steep for 10 minutes before starting chill.

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  • Last Updated: 2023-11-07 23:21 UTC