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Saison d'Etre

176 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Anna Moe & Neil Page
Calories: 176 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Sunday June 3rd 2018
1.058
1.010
6.2%
21.7
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg German - Pilsner5 kg Pilsner 38 2.77 100%
5 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5.8 Boil 60 min 21.69 66.7%
15 g savinjski Goldings15 g savinjski Goldings Hops Leaf/Whole 1 Aroma 0 min 33.3%
45 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Protafloc Water Agt Boil 15 min.
2 g Servomyces Water Agt Boil 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 209 g       CO2 Level: 3.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
49 12 68 75 59 0
Mash additions: 2 g CaSO4, 5-6 ml P.A. (pH 5.8)
Sparge additions 30 ml P.A. (pH 5.4)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 45 °C 15 min
Temperature -- 55 °C 15 min
Infusion -- 60 °C 10 min
Temperature -- 62 °C 10 min
Temperature -- 64 °C 10 min
-- -- 66 °C 10 min
Temperature -- 68 °C 10 min
Temperature -- 70 °C 10 min
-- -- 72 °C 10 min
Sparge -- 76 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 13.5
Mash volume with grains 16.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 21.2 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

Fermentation 18 degrees for 3 days, then 19 degress.

1st prize 2018.



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  • Last Updated: 2018-06-03 21:08 UTC