Brett Saison - Beer Recipe - Brewer's Friend

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Brett Saison

266 calories 22.1 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: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Chase Prochnow
Calories: 266 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Tuesday March 5th 2024
1.081
1.013
8.9%
34.3
18.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Weyermann - Barke Pilsner Malt6.5 lb Barke Pilsner Malt 37.03 1.75 38.2%
4.50 lb Mecca Grade - Wickiup (Hard Red Spring Wheat)4.5 lb Wickiup (Hard Red Spring Wheat) 37 3.3 26.5%
1.50 lb German - CaraMunich III1.5 lb CaraMunich III 34 57 8.8%
3.50 lb American - Pale 2-Row - Toasted3.5 lb Pale 2-Row - Toasted 33 30 20.6%
1 lb US - Corn Sugar1 lb Corn Sugar 42 0 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Boil 60 min 16.28 12.5%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Boil 5 min 6.49 25%
1 oz Yakima Valley Hops - NZ Rakau1 oz NZ Rakau Hops Pellet 9.3 Boil 5 min 5.44 25%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Whirlpool at 175 °F 5 min 2.27 12.5%
1 oz Yakima Valley Hops - NZ Rakau1 oz NZ Rakau Hops Pellet 9.3 Whirlpool at 175 °F 5 min 3.8 25%
4 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Saisonstein’s Monster OYL-500
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
Omega Yeast Labs - All the Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
6.5 gal Strike 149 °F 149 °F 60 min
0.5 gal Strike 160 °F -- --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7 28  
Mash volume with grains (equipment estimates 7.72 g | 30.9 qt) 8.28 33.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 1.77 g | 7.1 qt) 1.67 6.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 0.56 2.2  
Going into fermentor 5.5 22  
Total: 8.67 34.7
Equipment Profile Used: System Default
"Brett Saison" Saison beer recipe by Chase Prochnow. All Grain, ABV 8.9%, IBU 34.27, SRM 18.54, Fermentables: (Barke Pilsner Malt, Wickiup (Hard Red Spring Wheat), CaraMunich III, Pale 2-Row - Toasted, Corn Sugar) Hops: (Sorachi Ace, NZ Rakau)
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  • Last Updated: 2024-05-05 14:39 UTC