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Saison 3.0

189 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Macorix Perera / Alejandro Perez
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Friday August 11th 2017
1.058
1.009
6.4%
27.0
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 77.3%
1.50 lb Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose 46 0.5 13.6%
0.50 lb German - Vienna0.5 lb Vienna 37 4 4.5%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 2.7%
0.20 lb Flaked Oats0.2 lb Flaked Oats 33 2.2 1.8%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Boil 60 min 20.52 12.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Leaf/Whole 5 Boil 30 min 6.46 12.5%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Whirlpool at 200 °F 0 min 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 5 Whirlpool at 200 °F 0 min 25%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Dry Hop 7 days 12.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Leaf/Whole 5 Dry Hop 7 days 12.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirfloc Tablets Fining Boil 10 min.
1 tbsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
88 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 4 oz       CO2 Level: 2.1 Volumes
 
Target Water Profile
Saison Profile Soft
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 10 100 100 0
Mash Water
Gypsum 7g CaSO4
Calcium Chloride 8g CaCl2
Baking Soda 2g NaHCO3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike Water 163'F Infusion -- 152 °F 60 min
6 gal Sparge -- 170 °F 30 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 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) 5.26 21.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 8.83 35.3
Equipment Profile Used: System Default
 
Notes

Yeast:

      1 Lt Yeast Starter from Slurry Wyeast Saison 3724 (230B cells)<br />


Mash:

      Mash Water<br />
      Gypsum                           7g    CaSO4<br />
      Calcium Chloride            8g    CaCl2<br />
      Baking Soda                    2g    NaHCO3<br />



      Perform Iodine test to check sugars conversion.<br />


Boil:

      Corn sugar (1.5 Lb) added late boil (15 Min)<br />



      Whirpool for Hop Stand after Flame out:<br />
      (1 oz Sorachi Ace + 1 oz East Kent Golding for 10 min at 180 &#039; F)<br />



Original Gravity ended up in 1.064
Final Gravity ended down in 1.009
for a 7.09% ABV





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  • Last Updated: 2017-09-18 13:50 UTC