School’s Out Saison - Beer Recipe - Brewer's Friend

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School’s Out Saison

182 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.41 gallons
Post Boil Size: 3.38 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Thursday June 1st 2023
1.056
1.007
6.5%
40.7
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb Weyermann - Pilsner4.75 lb Pilsner 36 1.5 71.7%
1 lb German - Pale Wheat1 lb Pale Wheat 39 1.5 15.1%
8 oz Bestmalz - BEST Vienna8 oz BEST Vienna 37 3.8 7.5%
4 oz Cane Sugar4 oz Cane Sugar 46 0 3.8%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.9%
106 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.3 Boil 60 min 38.24 50%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4 Boil 5 min 2.48 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Mash --
1.30 g Calcium Chloride (anhydrous) Water Agt Mash --
3.60 g Gypsum Water Agt Mash --
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.8 qt Strike 158 °F 148 °F 60 min
8 qt -- 170 °F --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 3.19 12.8  
Mash volume with grains 3.7 14.8  
Grain absorption losses -0.8 -3.2  
Remaining sparge water volume (equipment estimates 2.63 g | 10.5 qt) 2.25 9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 4.79 g | 19.2 qt) 4.41 17.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 3.25 g | 13 qt) 3.38 13.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.38 g | 13.5 qt) 3.25 13  
Total: 5.44 21.8
Equipment Profile Used: System Default
"School’s Out Saison" Saison beer recipe by Neidigbräu. All Grain, ABV 6.52%, IBU 40.72, SRM 3.43, Fermentables: (Pilsner, Pale Wheat, BEST Vienna, Cane Sugar, Acidulated Malt) Hops: (Magnum, Tettnanger) Other: (Irish Moss, Calcium Chloride (anhydrous), Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2023-07-13 04:30 UTC