Turn Of The Century Saison - Beer Recipe - Brewer's Friend

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Turn Of The Century Saison

211 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 54% (brew house)
Source: Brian Kostock
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Sunday October 12th 2014
1.064
1.014
6.6%
93.6
13.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 62.5%
3 lb American - White Wheat3 lb White Wheat 40 2.8 18.8%
1 lb American - Rye1 lb Rye 38 3.5 6.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 5.9 Boil 60 min 21.76 16.7%
1 oz Hallertauer1 oz Hallertauer Hops Leaf/Whole 6.6 Boil 45 min 22.34 16.7%
1 oz Golding1 oz Golding Hops Leaf/Whole 4.6 Boil 30 min 13.04 16.7%
1 oz Simcoe1 oz Simcoe Hops Leaf/Whole 13.7 Boil 5 min 10.07 16.7%
1 oz Citra1 oz Citra Hops Leaf/Whole 14.4 Boil 15 min 26.35 16.7%
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 5.9 Dry Hop 14 days 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Yeast nutrient Water Agt Boil 10 min.
1 each Nottingham Ale Yeast Other Secondary --
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal heat water to 161 Infusion -- 150 °F 60 min
3.5 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 2.94 g | 11.8 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.69 g | 26.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

Add Nottingham yeast after 3 weeks of Fermentation
6 weeks of Fermentation, 2 weeks in first stage and 4 weeks in 2nd Stage.

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  • Last Updated: 2015-01-08 19:38 UTC