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Winter Saison

246 calories 19.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Winter Seasonal Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Drew Beechum
Calories: 246 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)
Created: Thursday October 12th 2017
1.075
1.011
8.5%
25.2
28.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb Belgian - Pilsner11.5 lb Pilsner 37 1.6 74.7%
1 lb German - Munich Light1 lb Munich Light 37 6 6.5%
0.75 lb Belgian Candi Sugar - Dark (275L)0.75 lb Belgian Candi Sugar - Dark (275L) 38 275 4.9%
0.60 lb American - Caramel / Crystal 120L0.6 lb Caramel / Crystal 120L 33 120 3.9%
0.50 lb Turbinado0.5 lb Turbinado 44 10 3.2%
0.40 lb Belgian - Wheat0.4 lb Wheat 38 1.8 2.6%
0.40 lb German - Vienna0.4 lb Vienna 37 4 2.6%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 1.6%
15.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Styrian Goldings1.4 oz Styrian Goldings Hops Pellet 4.7 Boil 60 min 21.68 73.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 20 min 3.49 26.3%
1.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Vanilla Beans Spice Secondary 14 days
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 149 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.74 g | 39 qt) 9.42 37.7  
Mash volume with grains (equipment estimates 10.87 g | 43.5 qt) 10.55 42.2  
Grain absorption losses -1.77 -7.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.42 37.7
Equipment Profile Used: System Default
 
Notes

additional spices/flavors in secondary? - oak, liquor (cognac?), cinnamon (personally don't like too much in beers), cocoa nibs (this seems most appealing), orange peel. I will probably decide after beer is done with primary.

split 1-2 gals off for souring? JP dregs will easily fight through ~25 ibu

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  • Last Updated: 2017-10-13 02:58 UTC