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Saison

227 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Wednesday February 18th 2015
1.069
1.014
7.3%
30.5
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Belgian - Pilsner9.5 lb Pilsner 37 1.6 71.7%
1.20 lb American - White Wheat1.2 lb White Wheat 40 2.8 9.1%
0.75 lb Belgian - CaraVienne0.75 lb CaraVienne 34 20 5.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.8%
0.30 lb Belgian - CaraMunich0.3 lb CaraMunich 33 50 2.3%
1 lb Honey1 lb Honey 42 2 7.5%
13.25 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 First Wort 0 min 11.54 20%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 First Wort 0 min 5.72 20%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 7.25 20%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 5.96 40%
2.50 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.36 21.4  
Mash volume with grains 6.34 25.4  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.19 g | 16.8 qt) 3.84 15.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.2 36.8
Equipment Profile Used: System Default
 
Notes
  • Mash 148 for 60 minutes
  • Add 1.5 tsp black pepper with 10 minutes left
  • Add honey at flameout
  • Chill to 65 degrees, ferment at 68, gradually increasing temp every few days.
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  • Public: Yup, Shared
  • Last Updated: 2015-02-18 19:22 UTC