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Saison 5.0

166 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 8.5 gallons (fermentor volume)
Pre Boil Size: 9.98 gallons
Post Boil Size: 9.06 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Sunday January 28th 2018
1.051
1.007
5.7%
33.7
10.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 60%
3 lb Corn Sugar - Dextrose3 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 20%
2 lb German - CaraRye2 lb CaraRye 34 67 13.3%
1 lb American - Wheat1 lb Wheat 38 1.8 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Idaho 70.5 oz Idaho 7 Hops Pellet 14.1 Boil 60 min 18.28 9.1%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 10.4 Boil at 200 °F 10 min 4.89 9.1%
2.50 oz Amarillo2.5 oz Amarillo Hops Pellet 10.4 Whirlpool at 200 °F 15 min 10.54 45.5%
2 oz Amarillo2 oz Amarillo Hops Pellet 10.4 Dry Hop at 75 °F 3 days 36.4%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Yeast Nutrient Other Boil 15 min.
1.50 each Whir floc Tablet Fining Boil 15 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
2 tbsp peppercorn Water Agt Boil 20 min.
 
Yeast
Imperial Yeast - B64 Napoleon
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 305 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 17.67 psi       Temp: 40 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Saison Profile Soft
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 10 100 100 50
water chemistry

8 grams of Gypsum (CaSO4)
8 grams of Calcium Chloride (CaCl2)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike Water 160 F Infusion -- 148 °F 60 min
6.5 gal slow sparge Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 7.9 g | 31.6 qt) 7.98 31.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.9 g | 39.6 qt) 9.98 39.9  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 8.59 g | 34.4 qt) 9.06 36.2  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.97 g | 35.9 qt) 8.5 34  
Total: 11.73 46.9
Equipment Profile Used: System Default
 
Notes

Yeast Starter:'

1 Vial of 200B Yeast in a 1.7 Liter Starter.
DME required: 6.0 grams

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  • Last Updated: 2024-03-30 17:37 UTC