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Autumn Saison

174 calories 11.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Mr. Zuckerkorn
Calories: 174 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Tuesday August 8th 2017
1.054
1.004
6.6%
23.5
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pale Ale6.5 lb Pale Ale 37 3.5 63.4%
0.80 lb Flaked Oats0.8 lb Flaked Oats 33 2.2 7.8%
0.80 lb American - White Wheat0.8 lb White Wheat 40 2.8 7.8%
0.80 lb American - Rye0.8 lb Rye 38 3.5 7.8%
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 4.9%
0.75 lb Honey0.75 lb Honey - (late boil kettle addition) 42 2 7.3%
0.10 lb German - Carafa II0.1 lb Carafa II 32 425 1%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Aramis0.5 oz Aramis Hops Pellet 6.1 Boil 60 min 12.38 25%
0.50 oz Aramis0.5 oz Aramis Hops Pellet 6.1 Boil 10 min 4.49 25%
1 oz Huell Melon1 oz Huell Melon Hops Pellet 4.5 Boil 10 min 6.62 50%
2 oz / $ 0.00
 
Yeast
Imperial Yeast - B56 Rustic
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
68 - 90 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 3 Volumes
 
Target Water Profile
Eugene Averages
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 2 6 3 4 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.7 qt Temperature -- 150 °F 90 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 3.8 15.2  
Mash volume with grains 4.56 18.2  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 4.39 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.77 g | 27.1 qt) 6.75 27  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

Kettle soured with lacto P to 3.2 PH. Peaches washed and frozen to clean, added to secondary.

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  • Last Updated: 2017-09-01 22:56 UTC