Keweenaw Saison - Beer Recipe - Brewer's Friend

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Keweenaw Saison

211 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Wednesday September 28th 2016
1.064
1.014
6.6%
32.9
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pilsner11 lb Pilsner 37 1.8 84.6%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 7.7%
1 lb American - White Wheat1 lb White Wheat 40 2.8 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.6 Boil 60 min 10.89 25%
0.50 oz Sterling0.5 oz Sterling Hops Pellet 6.8 Boil 60 min 13.23 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.6 Boil 10 min 3.95 25%
0.50 oz Sterling0.5 oz Sterling Hops Pellet 6.8 Boil 10 min 4.8 25%
2 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 234 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Norway Mi spring water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.23 16.9  
Mash volume with grains 5.27 21.1  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 5.23 g | 20.9 qt) 5.65 22.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

CCYL130 - Keweenaw Ale Yeast used. Plugged in Wyeast for similar attenuation.


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  • Last Updated: 2016-09-28 14:13 UTC