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Maesil Saison

174 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Zachary Hooker
Calories: 174 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Monday May 28th 2018
1.057
1.011
6.1%
75.2
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg American - Pilsner3.5 kg Pilsner 37 1.8 70%
0.50 kg American - Wheat0.5 kg Wheat 38 1.8 10%
0.50 kg German - Vienna0.5 kg Vienna 37 4 10%
0.50 kg Turbinado0.5 kg Turbinado - (late boil kettle addition) 44 10 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Calypso28 g Calypso Hops Pellet 13 Boil 60 min 56.04 33.3%
28 g Calypso28 g Calypso Hops Pellet 13 Whirlpool at 180 °C 30 min 19.16 33.3%
28 g Calypso28 g Calypso Hops Pellet 13 Dry Hop 5 days 33.3%
84 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
3 g Epsom salt Water Agt Mash 0 min.
8 g Calcium Chloride Water Agt Mash 0 min.
1 tsp DAP Other Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
5 kg Japanese Apricot (매실) Flavor Secondary 7 days
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
21 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 120g       CO2 Level: 2.3 Volumes
 
Target Water Profile
Seongbuk Profile (2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 9 125 125 78
To mash/sparge water:
5g gypsum; 3g Epsom salts; 8g calcium chloride

Mash pH (est): 5.65

Overall Water Report:
Ca+2: 119.6
Mg+2: 12.5
Na+: 9.0
Cl-: 128.2
SO4-2: 126.1
Alkalinity: 64.0
Residual Alkalinity: -28.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Mash-in @ 72C, stir and bring to temp. Infusion -- 67 °C 55 min
5 L Add in near boiling water (90C) to reach temp and stir to mash out. Vorlauf and drain to kettle. Temperature -- 76 °C 5 min
15 L Batch sparge with 80C water, stir until temp reached. Stir more. Rest 5-10 min. Vorlauf and drain to kettle. Sparge -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 16.6 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.7 L) 26.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 19
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Adapted from: https://www.homebrewersassociation.org/homebrew-recipe/battre-loie-saison-grain/

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  • Last Updated: 2018-06-06 03:39 UTC