Brewer's Friend

Print

Brewunited saison

163 calories 14.4 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created Monday August 1st 2016
1.050
1.009
5.38%
21.88
6.27
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb German - Vienna2 lb Vienna 37 4 21.1%
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 63.2%
0.50 lb German - CaraMunich II0.5 lb CaraMunich II 34 46 5.3%
1 lb Honey1 lb Honey - (late addition) 42 2 10.5%
9.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 16.06 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 5.82 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
14.25 qt Infusion 149 °F 90 min
14.25 qt Slow lauter Sparge 160 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Fresh basil Herb Boil --
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 2.8 Volumes
 
Target Water Profile
Portland, ME
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
3 1 9 9 3 11
Per Bru'n Water target profile (Yellow Dry):
1.8 grams gypsum per 4 gal (Mash/Sparge)
0.8 grams calcium chloride per 4 gal (Mash/Sparge)
1.2 grams epsom salt per 4 gal (Mash/Sparge)
2.0 mL 88% lactic acid to mash water
0.2 mL 88% lactic acid to sparge water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.81 35.2  
Strike water volume at mash thickness of 1.5 qt/lb 3.19 12.8  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume 5.62 22.5  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses -0.08 -0.3  
Amount going into fermentor 5.25 21  
Total: 8.81 35.2
 
Notes

Fresh basil is torn and weighed to 0.5oz and added at flame-out for a 15 minute 'hop stand'.

Honey is added after primary fermentation using following protocol: 1lb Raw wild flower honey is diluted in 2qt water (est OG of 1.062) at 170*F and held for 15 minutes. Once cool it is added to primary just after high krousen.

Last Updated and Sharing
 
388
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-09-15 15:20 UTC