Saison du Easton - Beer Recipe - Brewer's Friend

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Saison du Easton

183 calories 15.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Jeff
Rating:
5.00 (1 Review)

Calories: 183 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Friday March 16th 2018
1.056
1.009
6.2%
22.7
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Dry Malt Extract - Pilsen0.5 lb Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 5.1%
0.50 oz United Kingdom - Black Patent0.5 oz Black Patent 27 525 0.3%
11 oz Corn Sugar - Dextrose11 oz Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 7.1%
8.50 lb Argyle Malt 2-row8.5 lb Argyle Malt 2-row 38 1.8 87.5%
9.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hop Brothers NY Hallertau0.25 oz Hop Brothers NY Hallertau Hops Pellet 6.3 Boil 60 min 7.58 12.5%
0.75 oz Hop Brothers NY Hallertau0.75 oz Hop Brothers NY Hallertau Hops Pellet 6.3 Boil 20 min 13.77 37.5%
1 oz Hop Brothers NY Hallertau1 oz Hop Brothers NY Hallertau Hops Pellet 6.3 Boil 1 min 1.31 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
750 ml Victory View Charlotte (NY White Wine) Other Secondary 0 min.
 
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:
70 °F
Pitch Rate:
-
$ 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
2.6g CaCl, 7.5mL lactic acid
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.55 g | 30.2 qt) 8.57 34.3  
Mash volume with grains (equipment estimates 8.23 g | 32.9 qt) 9.25 37  
Grain absorption losses -1.07 -4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.24 g | 24.9 qt) 7.25 29  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.75 19  
Volume into fermentor 4.75 19  
Total: 8.57 34.3
Equipment Profile Used: System Default
 
Notes

2-step yeast starter, 2L then 3L. Fermented under pressure at around 70F.

Beer to wine ratio is around 25:1

Racked from primary to secondary (CO2 purged keg containing wine and sugar water) on Day 5

Brewed on site at Argyle Brewing Co in Greenwich NY, March 17 2018. A New York State Farm Brewery compliant recipe

http://www.victoryviewvineyard.com/wines/2015-charlotte
https://www.facebook.com/argylebrewingcompany/

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  • Last Updated: 2018-06-13 21:43 UTC