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Saison Tropique

164 calories 15.2 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: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Friday March 27th 2015
1.050
1.010
5.3%
37.4
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 74.4%
0.25 lb German - Munich Light0.25 lb Munich Light 37 6 2.3%
0.25 lb American - Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 2.3%
2 lb American - Red Wheat2 lb Red Wheat 38 2.5 18.6%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Apollo0.5 oz Apollo Hops Pellet 18.3 Boil 60 min 35.53 14.3%
1 oz Yakima Valley Hops - Hull Melon1 oz Hull Melon Hops Pellet 7 Boil 1 min 1.17 28.6%
1 oz Yakima Chief Hops - German Hallertau1 oz German Hallertau Hops Pellet 4.1 Boil 1 min 0.69 28.6%
1 oz Yakima Valley Hops - Hull Melon1 oz Hull Melon Hops Pellet 7 Dry Hop 1 days 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash --
1 tsp Calcium Chloride Water Agt Mash --
1 each Whirlfloc Fining Boil 15 min.
2 each Whole Clove Spice Boil 15 min.
1 tsp Ground Nutmeg Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
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
15.5 qt Dough In Infusion -- 152 °F 60 min
8.5 qt Mash Out Infusion -- 168 °F 10 min
10 qt Fly Sparge -- 168 °F 60 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 4.03 16.1  
Mash volume with grains 4.89 19.6  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.66 g | 18.6 qt) 5.06 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

Pitch at 66F and then let free rise through fermentation (+/-78F). When fermentation is complete cold condition for up one week and then keg.

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  • Last Updated: 2015-04-14 19:18 UTC