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Sour Lady Saison

204 calories 18.5 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 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brien Coffield
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Thursday July 2nd 2015
1.062
1.012
6.5%
31.1
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 84%
1.40 lb American - Wheat1.4 lb Wheat 38 1.8 11.8%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.2%
11.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Sorachi Ace0.4 oz Sorachi Ace Hops Pellet 11.1 Boil 60 min 17.8 40%
0.60 oz Sorachi Ace0.6 oz Sorachi Ace Hops Pellet 11.1 Boil 15 min 13.25 60%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp nutrient Other Boil 10 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: forced       CO2 Level: 2.8 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt sacc rest strike@158 Infusion -- 148 °F 60 min
16 qt mashout strike@195 Infusion -- 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 4.46 17.9  
Mash volume with grains 5.41 21.7  
Grain absorption losses -1.49 -6  
Remaining sparge water volume (equipment estimates 3.81 g | 15.3 qt) 4.28 17.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.74 35
Equipment Profile Used: System Default
 
Notes

Rest 3 lbs pale malt at 120f for 2 days to make a sour mash. On brew day, mash the remaining malt as normal. Add sour mash, heated to 150f, to the main mash in the last 10 minutes. Then mashout and continue brewing as usual.

Take note of the higher fermentation temperature, because this yeast will get stuck at lower temps.

Cold crash to encourage flocculation before kegging

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  • Last Updated: 2015-07-05 20:15 UTC