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Saison: Double batch with rye

165 calories 12.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 20 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 12.75 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 165 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Tuesday June 6th 2017
1.051
1.006
6.0%
35.9
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb German - Floor-Malted Bohemian Pilsner17 lb Floor-Malted Bohemian Pilsner 38 1.8 81.9%
2.50 lb American - White Wheat2.5 lb White Wheat 40 2.8 12%
1 lb Rye1 lb Rye 38 3.5 4.8%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.2%
20.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
48 g Magnum48 g Magnum Hops Pellet 15 Boil 30 min 31.37 29.7%
4 oz Saaz4 oz Saaz Hops Pellet 3.5 Boil 5 min 4.49 70.3%
161.40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 430 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=Z23T8CX
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.71 gal (50.85 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.71 gal (2.85 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.25 gal (69.02 qt). Suggest reducing initial water volume to 10.34 gal (41.36 qt) and adding 5.25 gal (21.02 qt) sparge/top-off. 15.59 62.4  
Total strike volume 15.59 62.4  
Mash volume with grains 17.25 69  
Grain absorption losses -2.59 -10.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.71 g | 50.9 qt) 12.75 51  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.9  
Post boil volume (equipment estimates 12.04 g | 48.1 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 15.59 62.4
Equipment Profile Used: System Default
 
Notes

Strike water treatment: 9mL acid, 6g gypsum, 3g CaCl2

TOTAL WATER NEEDED 13.78 Gallons
STRIKE WATER TEMP 156 Fahrenheit
TOTAL MASH VOLUME 15.42 Gallons
PREBOIL WORT 12.75 Gallons
POSTBOIL WORT 12.00 Gallons
INTO FERMENTER 12.00 Gallons

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  • Last Updated: 2024-12-07 17:15 UTC