Session Saison (Homework Series Batch 7) - Beer Recipe - Brewer's Friend

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Session Saison (Homework Series Batch 7)

132 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nathan Stephens, Ballast Point R&D Brewery
Calories: 132 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday November 19th 2016
1.040
1.011
3.8%
17.1
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pilsner4 lb Pilsner 37 1.8 48.5%
1 lb American - Vienna1 lb Vienna 35 4 12.1%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 12.1%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 12.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 12.1%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 3%
8.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Northern Brewer0.4 oz Northern Brewer Hops Pellet 8.9 Boil 60 min 16.68 33.3%
0.80 oz Tettnanger0.8 oz Tettnanger Hops Pellet 3.6 Whirlpool at 202 °F 0 min 0.43 66.7%
1.20 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 142 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Heat water to 157.9 (grain at 65 degrees) Temperature -- 147 °F 60 min
8.4 qt Raise temperature using boiling water Infusion -- 168 °F 10 min
16 qt Sparge with 168 degree Sparge -- 168 °F 45 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 3.09 12.4  
Mash volume with grains 3.75 15  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 5.11 g | 20.4 qt) 5.69 22.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.92 g | 27.7 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.03 20.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Going into fermentor 5 20  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes

Fermentation notes: Knock out at 68 degrees F and free rise during fermentation to a max temperature of 88 degrees for 14 days.

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  • Last Updated: 2016-11-19 21:14 UTC