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Rai-Son

150 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 45 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Cat
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Wednesday September 9th 2015
1.046
1.008
5.0%
21.2
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Belgian - Pale Ale6.5 lb Pale Ale 38 3.4 81.3%
1.50 lb German - Rye1.5 lb Rye 38 3.5 18.8%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 9.8 Boil 45 min 19.04 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 2.11 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Grains of Paradise Spice Boil 10 min.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 162 B cells required
WLP 568
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 2.8 11.2  
Mash volume with grains 3.44 13.8  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 4.61 g | 18.5 qt) 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.16 g | 24.7 qt) 6 24  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.25 29
Equipment Profile Used: System Default
 
Notes

WLP 566 - Pitch in 60's, let free rise to basement temp (70-75) Ferment @basement temp for 48 hours, hotbox @80 for 24 hours

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  • Last Updated: 2016-08-25 03:18 UTC