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Saison Snap

155 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 43 liters (ending kettle volume)
Pre Boil Size: 47.99 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Freshwater Brewing Co.
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Saturday May 16th 2015
1.051
1.010
5.4%
26.2
6.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.78 kg German - Pilsner4.78 kg Pilsner 38 1.6 53%
0.88 kg United Kingdom - Wheat0.88 kg Wheat 37 2 9.8%
0.26 kg Belgian - Aromatic0.26 kg Aromatic 33 38 2.9%
2.16 kg Munich - Light 10L2.16 kg Munich - Light 10L 33 10 23.9%
0.94 kg Cane Sugar0.94 kg Cane Sugar 46 0 10.4%
9.02 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
58.63 g Hallertau Hersbrucker58.63 g Hallertau Hersbrucker Hops Pellet 3.4 Boil 60 min 12.21 29.1%
84.02 g Saaz84.02 g Saaz Hops Pellet 3 Boil 30 min 11.86 41.7%
58.63 g Saaz58.63 g Saaz Hops Pellet 3 Boil 5 min 2.15 29.1%
201.28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
37.13 g Corriander Spice Boil 5 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1.07 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.3 L Infusion -- 67 °C 60 min
Fly Sparge -- 77 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.71 L. Suggest reducing initial water volume to 45.4 L and adding 4.31 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 24.2
Mash volume with grains 29.6
Grain absorption losses -8.1
Remaining sparge water volume 32.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 49.7 L) 48
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume (equipment estimates 41.3 L) 43
Estimated amount in fermentor 43
Total: 56.4  
Equipment Profile Used: System Default
 
Notes

Start Fermentation at 20C. Allow to free rise. No cooling.

Push for FG below 1.010.

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  • Last Updated: 2021-11-13 03:40 UTC