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Rhubarb Saison

148 calories 10 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.27 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Homebrewer's Almanac
Calories: 148 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created: Friday May 10th 2024
1.046
1.004
5.5%
25.2
4.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 38.5%
4 lb American - Vienna4 lb Vienna 35 4 30.8%
4 lb Rhubarb4 lb Rhubarb - (late fermenter addition) 0.4 0 30.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Nugget0.4 oz Nugget Hops Pellet 14 Boil 60 min 25.18 100%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Osmosis Reverse
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
4 gal 147 °F 147 °F 60 min
7.5 gal Sparge 168 °F 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.65 34.6  
Mash volume with grains 9.37 37.5  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.27 29.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.65 34.6
Equipment Profile Used: System Default
 
Notes

After fermentation is complete, dice 4 lbs of rhubarb and cook in a pot with a little bit of water for 45 minutes. Add to the fermenter. Wait a few days, then taste ever so often, then keg when it tastes good.

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  • Last Updated: 2024-05-10 18:49 UTC