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Sassy Pants Saison

215 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8.3 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Saturday September 19th 2015
1.065
1.016
6.4%
34.6
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 71.4%
4 lb American - Vienna4 lb Vienna 35 4 28.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 29.29 40%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 5.31 20%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Dry Hop 14 days 40%
5 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 301 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Saison Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 17 15 41 65 60
6.4 g Epsom Salt
3.2 g Calcium Chloride
1.4 g Calcium Carbonate
2.0 g Baking Soda

Actual ppm:
Ca 2+ = 30.2 ppm
Mg 2+ = 16.5 ppm
Na + = 14.3 ppm
Cl - = 40.4 ppm
SO4 2- = 65.2 ppm
HCO = 59.575 ppm
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.11 g | 16.5 qt) 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 8.3 33.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 10.3 41.2
Equipment Profile Used: System Default
 
Notes

Yeast:
WLP590 French Saison Ale Yeast
Attenuation:
73.00-80.00
Flocculation:
Medium
Alcohol Tolerance:
Medium (5 - 10%)
Optimum Fermentation Temperature:
69.00-75.00

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  • Last Updated: 2018-06-27 01:23 UTC