Saison #3 - Beer Recipe - Brewer's Friend

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Saison #3

237 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.17 gallons
Post Boil Size: 5.67 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 237 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Tuesday November 7th 2023
1.073
1.006
8.8%
17.6
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Malteurop - 2 Row9 lb 2 Row 34.3 2.15 60%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 13.3%
1 lb American - White Wheat1 lb White Wheat 40 2.8 6.7%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 6.7%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 42 0.5 13.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Warrior3 g Warrior Hops Pellet 16 Boil at 212 °F 70 min 5.65 1.6%
49 g Hallertau Mittelfruh49 g Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 170 °F 0 min 2.29 26.2%
49 g Hopsteiner - NELSON SAUVIN49 g NELSON SAUVIN Hops Pellet 11 Whirlpool at 170 °F 0 min 6.73 26.2%
29 g YQH-132029 g YQH-1320 Hops Pellet 8 Whirlpool at 170 °F 0 min 2.9 15.5%
1 oz Hopsteiner - NELSON SAUVIN1 oz NELSON SAUVIN Hops Pellet 11 Dry Hop at 78 °F 4 days 15.2%
1 oz YQH-13201 oz YQH-1320 Hops Pellet 8 Dry Hop at 78 °F 4 days 15.2%
186.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Calcium Chloride (dihydrate) Water Agt Mash --
1 oz Whirlfloc Fining Boil 10 min.
 
Yeast
Bootleg Biology - The Mad Fermentationist Saison Blend
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
68 - 80 °F
Starter:
No
Fermentation Temp:
78 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- -- --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.69 22.8  
Mash volume with grains 6.73 26.9  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume 3.2 12.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume 7.17 28.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 5.67 22.7  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor 5.5 22  
Total: 8.89 35.6
Equipment Profile Used: System Default
 
Notes

higher mash == more brett, mash temp 154 so heat to 162.

ferment at higher end of temp should be 80 degrees

dry hop at the end of fermentation for the best results with this strain of yeast

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  • Last Updated: 2023-12-16 23:08 UTC