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House Saison

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Phillip Davis
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Saturday March 12th 2016
1.049
1.009
5.3%
32.3
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pilsner16 lb Pilsner 37 1.8 69.4%
5 lb Canadian - Pale Wheat5 lb Pale Wheat 36 2 21.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 6.5%
9 oz German - Acidulated Malt9 oz Acidulated Malt 27 3.4 2.4%
23.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Magnum0.45 oz Magnum Hops Pellet 14.7 Boil 60 min 12.79 10.8%
0.70 oz wakatu0.7 oz wakatu Hops Pellet 7.6 Boil 15 min 5.1 16.9%
0.80 oz Domestic Hallertau0.8 oz Domestic Hallertau Hops Pellet 6.8 Boil 15 min 5.22 19.3%
1 oz wakatu1 oz wakatu Hops Pellet 7.6 Boil 8 min 4.42 24.1%
1.20 oz Domestic Hallertau1.2 oz Domestic Hallertau Hops Pellet 6.8 Boil 8 min 4.75 28.9%
4.15 oz / $ 0.00
 
Yeast
GigaYeast - Saison Yeast #1
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1.5 epsom, 1.5 of gypsum and 1.5 of calcium chloride (tsp's).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Sparge -- 165 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.41 gal (53.62 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.41 gal (5.62 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.65 34.6  
Mash volume with grains 10.49 42  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 7.89 g | 31.6 qt) 8.98 35.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.41 g | 53.6 qt) 14.5 58  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.63 70.5
Equipment Profile Used: System Default
 
Notes

mash ph of 5.18 at temp of 152 F. mashed for >1 hour and then started mashing out with the additional RO water getting up to 1.75 quarts per gallon with about 6 gallons of filtered tap water. The tap water with an additional 1/4 cabdin tab and about 1.5 tsp's of lactic acid to bring the filtered tap water/sparge water ph of 5.92.

Very pale looking Saison. boiled for 1.5 hours. pitched Gigi's 018 Saison in the 6.5 gallon carboy and the 3711/3724 (WLP dupont) in the other 6 gallon carboy. I pitched the 3711/dupont blend a little warm by not paying attention to the run off after chilling with a kink in the hose (maybe >85-100?). probably gonna get off flavors but I hope not.

Hops were just thrown in so when I collected the bottom of the unfermented beer I couldn't get a good clean wort to test the OG, but the spectrometer read about 1.056 but it is usually 1.048; so probably about 1.050.

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  • Last Updated: 2016-03-14 01:51 UTC