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165 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 165 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created Saturday July 13th 2013
1.054
1.012
5.5%
22.3
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g Belgian - Pale Ale4000 g Pale Ale 38 3.4 72.7%
1,000 g United Kingdom - Munich1000 g Munich 37 6 18.2%
500 g Belgian Candi Sugar - Clear/Blond500 g Belgian Candi Sugar - Clear/Blond 38 0 9.1%
5,500 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Styrian Goldings40 g Styrian Goldings Hops Leaf/Whole 3.2 Boil 60 min 14.46 25%
60 g Styrian Goldings60 g Styrian Goldings Hops Leaf/Whole 3.2 Aroma 10 min 7.87 37.5%
60 g Styrian Goldings60 g Styrian Goldings Hops Pellet 4.5 Dry Hop 5 days 37.5%
160 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
17 L Infusion 19 °C 60 min
20 L Sparge 27 °C 20 min
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 oz orange peel Flavor Boil --
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Would like to bring out a bit of maltiness if we can.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume at mash thickness of 1.75 qt/lb 4.82 19.3  
Grain absorption losses -1.32 -5.3  
Remaining sparge water volume (equipment estimates 4.1 g | 16.4 qt) 4.15 16.6  
Mash Lauter Tun losses -0.24 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.45 g | 29.8 qt) 7.5 30  
Boil off losses -1.51 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.81 23.2  
Going into fermentor 5.81 23.2  
Total: 8.97 35.9
Equipment Profile Used: System Default
 
Notes

To add orange peel when dry hopping.

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  • Last Updated: 2013-07-30 20:02 UTC