4Gs Saison (Formerly Rolly's BS) - Beer Recipe - Brewer's Friend

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4Gs Saison (Formerly Rolly's BS)

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Tuesday November 1st 2016
1.047
1.008
5.2%
24.1
11.1
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Viking - Pilsner Malt5 lb Pilsner Malt 37 1.9 51%
2 lb Viking - Wheat Malt2 lb Wheat Malt 38 2.5 20.4%
0.75 lb Viking - Caramel 1000.75 lb Caramel 100 35 50.8 7.6%
0.75 lb Viking - Caramel 1500.75 lb Caramel 150 35 76.2 7.6%
0.75 lb Flaked Rye0.75 lb Flaked Rye 36 2.8 7.6%
9 oz Corn Sugar - Dextrose9 oz Corn Sugar - Dextrose 42 0.5 5.7%
9.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 2.8 Boil 60 min 15.03 50%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 2.8 Boil 20 min 9.1 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 10 min.
2 tbsp Silicon Oxide Fining Secondary 2 days
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Oxford Michigan USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 6 13 32 39 387
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 150 °F 60 min
2 gal Infusion 208 °F 168 °F 10 min
2 gal Batch Sparge 180 °F 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.63 18.5  
Mash volume with grains 5.37 21.5  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 4.35 g | 17.4 qt) 4.49 17.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.11 36.4
Equipment Profile Used: System Default
 
Notes

Fermentation was done in the first floor bathroom because it's the warmest room in the house.

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  • Last Updated: 2022-01-26 17:06 UTC