Cottage House Saison - Beer Recipe - Brewer's Friend

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Cottage House Saison

191 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Homebrew Talk top 100 recipes
Calories: 191 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday February 7th 2016
1.058
1.012
6.1%
30.8
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Belgian - Pilsner8.5 lb Pilsner 37 1.6 72.3%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 12.8%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.3%
12 oz Honey12 oz Honey 42 2 6.4%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Soriachi 0.5 oz Soriachi Hops Pellet 10.8 First Wort 0 min 12.41 20%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.1 First Wort 0 min 4.71 20%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.1 Boil 30 min 5.98 20%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.1 Boil 15 min 7.72 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Fresh Ground Black Pepper Spice Primary --
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Memphis, TN, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 3 10 7 17 54
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.58 14.3  
Mash volume with grains 4.46 17.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.09 g | 20.3 qt) 5.99 24  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.57 38.3
Equipment Profile Used: System Default
 
Notes

Added .75 tsp fresh ground pepper to primary after 48 hours post pitch

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  • Last Updated: 2016-02-10 02:10 UTC