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Saison Finale

212 calories 17.5 g 12 oz
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Beer Stats
Method: Extract
Style: Saison
Boil Time: 45 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 60% (steeping grains only)
Calories: 212 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday June 12th 2015
1.065
1.010
7.3%
27.3
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Light4 lb Dry Malt Extract - Light 42 4 47.8%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat - (late boil kettle addition) 42 3 11.9%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 11.9%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 11.9%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz Belgian - CaraVienne8 oz CaraVienne 34 20 6%
8 oz American - Caramel / Crystal 20L8 oz Caramel / Crystal 20L 35 20 6%
6 oz United Kingdom - Crystal Rye6 oz Crystal Rye 33 90 4.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Perle0.75 oz Perle Hops Pellet 8.2 Boil 45 min 23.64 42.9%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.57 28.6%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 2.09 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Orange Zest Fresh Spice Boil 5 min.
0.80 oz Black Pepper Spice Boil 5 min.
1 oz Ground Coriander Spice Boil 5 min.
4 g Grains of Paradise Spice Boil 5 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 4.86 19.4  
Grain absorption losses (steep / mash) -0.17 -0.7  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 5.96 g | 23.8 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 4.04 g | 16.2 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 4.86 19.4
Equipment Profile Used: System Default
 
Notes

Rehydrate yeast & pitch - no starter.

Don't forget the Whirlfloc tab!


Let ferment at 60 for 48hr, then bring up to 70-80F. Should finish in a week. 87F max for yeast. May leave it in garage if not too hot.

No more than 2-4g of GOP, possibly replace pepper.

Re-examine coriander.

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  • Last Updated: 2015-08-08 17:36 UTC