Multesaison

Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 189 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)

Created: Thursday July 5th 2018

Original Gravity:

1.061

Final Gravity:

1.019

ABV (standard):

5.6%

IBU (tinseth):

66.5

SRM (morey):

5.5

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 kg	Belgian - Pale Ale8 kg Pale Ale	38	3.4	61.5%
500 g	Belgian - Unmalted Wheat500 g Unmalted Wheat	36	2	3.8%
250 g	United Kingdom - Crystal 15L250 g Crystal 15L	34	15	1.9%
250 g	German - Carapils250 g Carapils	35	1.3	1.9%
1 kg	Dry Malt Extract - Wheat1 kg Dry Malt Extract - Wheat	42	3	7.7%
2,500 g	Belgian - Wheat2500 g Wheat	38	1.8	19.2%
500 g	Rice Hulls500 g Rice Hulls	0	0	3.8%
13,000 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
100 g	Perle100 g Perle Hops	Pellet	8.2	Boil	60 min	39.51	20%
100 g	Saaz100 g Saaz Hops	Pellet	3.5	Boil	60 min	16.86	20%
50 g	Willamette50 g Willamette Hops	Pellet	4.5	Boil	15 min	5.38	10%
50 g	Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops	Pellet	4	Boil	15 min	4.78	10%
50 g	East Kent Goldings50 g East Kent Goldings Hops	Pellet	5	Boil	0 min		10%
50 g	Willamette50 g Willamette Hops	Pellet	4.5	Boil	0 min		10%
50 g	Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops	Pellet	4	Boil	0 min		10%
50 g	East Kent Goldings50 g East Kent Goldings Hops	Pellet	5	Boil	0 min		10%
500 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Perle (Pellet) 100 g Perle (Pellet) Hops	39.51	20%
100 g	Saaz (Pellet) 100 g Saaz (Pellet) Hops	16.86	20%
100 g	Willamette (Pellet) 100 g Willamette (Pellet) Hops	5.38	20%
100 g	Hallertau Hersbrucker (Pellet)	4.78	20%
100 g	East Kent Goldings (Pellet) 100 g East Kent Goldings (Pellet) Hops	0	20%
500 g / $ 0.00

Yeast

White Labs - Belgian Saison I Yeast WLP565

Amount:	2 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Medium
Optimum Temp:	20 - 24 °C	Starter:	Yes
Fermentation Temp:	25 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 936 B cells required

belgian saison 1

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	Yes
Fermentation Temp:	25 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 936 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
45 L	Infusion	--	55 °C	10 min
45 L	Infusion	--	62 °C	20 min
45 L	Infusion	--	68 °C	20 min
45 L	Infusion	--	71 °C	10 min
	Infusion	--	78 °C	10 min
Starting Mash Thickness: 3 L/kg

Quick Water Requirements

Water	Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.63 L. Suggest reducing initial water volume to 45.4 L and adding 14.23 L sparge/top-off.
Strike water volume at mash thickness of 3 L/kg	36
Mash volume with grains	43.9
Grain absorption losses	-12
Remaining sparge water volume (equipment estimates 35.9 L)	31.3
Mash Lauter Tun losses	-0.9
Volume increase from sugar/extract (early additions)	0.6
Pre boil volume (equipment estimates 59.6 L)	55
Boil off losses	-7.1
Hops absorption losses (first wort, boil, aroma)	-2.5
Post boil Volume	50
Going into fermentor	50
Total:	67.3
Equipment Profile Used:	System Default

Notes

3 kg Multer

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Last Updated: 2018-07-06 19:07 UTC

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Multesaison