Saison Du Mont - Beer Recipe - Brewer's Friend

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Saison Du Mont

180 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Basement Bottom Brewing
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Friday February 26th 2016
1.055
1.010
5.9%
22.3
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 66.9%
2.40 lb German - Vienna2.4 lb Vienna 37 4 18.9%
0.60 lb Flaked Wheat0.6 lb Flaked Wheat 34 2 4.7%
0.60 lb Flaked Oats0.6 lb Flaked Oats 33 2.2 4.7%
0.60 lb Honey0.6 lb Honey 42 2 4.7%
12.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Goldings1.2 oz Goldings Hops Pellet 4.75 Boil 90 min 18.69 50%
0.60 oz Hallertau Hersbrucker0.6 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 3.65 25%
0.60 oz Hallertau Hersbrucker0.6 oz Hallertau Hersbrucker Hops Pellet 4 Boil 0 min 25%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Fining Boil 15 min.
1 oz Yeast Nutrient Other Boil 15 min.
0.60 oz Coriander Spice Boil --
0.60 oz Grains of Paradise Spice Boil --
0.30 oz Sweet Orange Peel Spice Boil --
0.30 oz Bitter Orange Peel Spice Boil --
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 250 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
pH 5.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 152 °F 60 min
12 qt Temperature -- 168 °F 15 min
12 qt Sparge -- 165 °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 4.54 18.2  
Mash volume with grains 5.51 22  
Grain absorption losses -1.51 -6.1  
Remaining sparge water volume 5.18 20.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 8.84 g | 35.4 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 5.66 g | 22.6 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.72 38.9
Equipment Profile Used: System Default
"Saison Du Mont" Saison beer recipe by Basement Bottom Brewing. All Grain, ABV 5.87%, IBU 22.34, SRM 4.12, Fermentables: (Pale 2-Row, Vienna, Flaked Wheat, Flaked Oats, Honey) Hops: (Goldings, Hallertau Hersbrucker) Other: (Whirlfloc, Yeast Nutrient, Coriander, Grains of Paradise, Sweet Orange Peel, Bitter Orange Peel)
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  • Last Updated: 2016-02-26 18:55 UTC