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Farmer's Bounty

203 calories 19 g 0.5 L
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 62 liters
Post Boil Size: 59 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 77% (brew house)
No Chill: 15 minute extended hop boil time
Hop Utilization: 98%
Calories: 203 calories (Per 0.5L)
Carbs: 19 g (Per 0.5L)
Created: Tuesday April 21st 2026
1.044
1.009
4.6%
27.2
20.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7 kg Weyermann - Eraclea Pilsner7 kg Eraclea Pilsner 37.03 3.17 67.3%
1 kg Weyermann - Abbey Malt1 kg Abbey Malt 36.8 43.87 9.6%
1 kg Weyermann - Munich Type II (Dark)1 kg Munich Type II (Dark) 37 25.19 9.6%
0.50 kg Weyermann - CaraAroma0.5 kg CaraAroma 36 372.1 4.8%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 3.84 4.8%
0.40 kg Weyermann - Acidulated0.4 kg Acidulated 27 7.58 3.8%
10.40 kg / Kč 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Charles Faram - Premiant25 g Premiant Hops Pellet 9.5 Boil at 100 °C 60 min 12.05 27.8%
15 g Charles Faram - Premiant15 g Premiant Hops Pellet 9.5 Boil at 100 °C 30 min 6.35 16.7%
50 g Genotype 546450 g Genotype 5464 Hops Pellet 6 Boil at 100 °C 5 min 8.82 55.6%
90 g / Kč 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
300 g Rice hulls Water Agt Mash 1 hr.
1 g Calcium Chloride Water Agt Sparge 0 min.
2 g Gypsum Water Agt Sparge 0 min.
1.50 g Protafloc Fining Boil 10 min.
6 g Vitamon Cerevisiae Fining Primary 0 min.
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
3 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
22 - 30 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 452 B cells required
Kč 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.19 bar       Temp: 4 °C       CO2 Level: 3 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
35 L Infusion 69 °C 64 °C --
Steeping -- 64 °C 75 min
Steeping -- 78 °C 10 min
35 L Sparge -- 78 °C --
Starting Mash Thickness: 3.3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.15 L. Suggest reducing initial water volume to 45.4 L and adding 15.75 L sparge/top-off.  
Strike water volume at mash thickness of 3.3 L/kg 34.3
Mash volume with grains 41.2
Grain absorption losses -10.4
Remaining sparge water volume (equipment estimates 38.1 L) 39
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 61.2 L) 62
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 55 L) 59
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 59 L) 55
Total: 73.3  
Equipment Profile Used: System Default
"Farmer's Bounty" Saison beer recipe by Loriana. All Grain, ABV 4.6%, IBU 27.21, SRM 20.47, Fermentables: (Eraclea Pilsner, Abbey Malt, Munich Type II (Dark), CaraAroma, Flaked Wheat, Acidulated) Hops: (Premiant, Genotype 5464) Other: (Calcium Chloride, Gypsum, Rice hulls, Protafloc, Vitamon Cerevisiae)
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  • Public: Yup, Shared
  • Last Updated: 2026-07-09 14:34 UTC