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Basil Pepper Saison

201 calories 14 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 201 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Thursday June 6th 2013
1.062
1.006
7.3%
49.1
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 34.5%
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 34.5%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 13.8%
1 lb Flaked Rice1 lb Flaked Rice 40 0.5 6.9%
1 lb German - Vienna1 lb Vienna 37 4 6.9%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.4%
14.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mount Hood2 oz Mount Hood Hops Leaf/Whole 6.9 Boil 60 min 41.89 50%
1 oz Ahtanum1 oz Ahtanum Hops Leaf/Whole 4.2 Boil 10 min 4.62 25%
1 oz Ahtanum1 oz Ahtanum Hops Leaf/Whole 4.2 Boil 5 min 2.54 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 qt Fly Sparge Sparge 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Fresh Basil Herb Boil 10 min.
0.50 oz Fresh Ground Pepper Spice Boil 10 min.
0.30 oz Fresh Mint Herb Boil 5 min.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Added pH=5.2 buffer in mash
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.34 25.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 3.37 g | 13.5 qt) 1.22 4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 5.5 22  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 7.56 30.3
 
Notes

Oddly low conversion efficiency of 65%. This was only my 2nd AG brew. A few differences from my 1st try:

Added:
1) pH=5.2 buffer in mash
2) Used leaf hops in boil which extracted a lot of wort.
3) Used a new hydrometer as my trusty one broke. Hope it's calibrated.
4) Probably still need to slow down on the sparge.

Always get great attenuation with the French Saison yeast.

Aroma is very strong of basil, but not unpleasant. Saison character dominates palate.

Next time, I'd back off on the basil to 1.5oz.

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  • Last Updated: 2013-10-06 23:03 UTC