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Rustic Saison

202 calories 20 carbs
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 6.75 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Wadofmeat
Rating:
41

Calories: 202 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Friday July 13th 2018
1.061
1.014
6.12%
28.03
3.55
5.41
 
Fermentables
Amount Fermentable PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 69.2%
1 lb Torrified Wheat1 lb Torrified Wheat 36 2 7.7%
1 lb American - Rye1 lb Rye 38 3.5 7.7%
1 lb German - Vienna1 lb Vienna 37 4 7.7%
1 lb Cane Sugar1 lb Cane Sugar - (late addition) 46 0 7.7%
13 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
13 g Warrior13 g Warrior Hops Pellet 17.5 Boil 60 min 24.86 31.7%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.2 Boil 10 min 1.61 34.1%
14 g Saaz14 g Saaz Hops Pellet 3.1 Boil 10 min 1.56 34.1%
 
Mash Guidelines
Amount Description Type Temp Time
7.7 gal 3550 ml Infusion 150 °F 90 min
 
Other Ingredients
Amount Name Type Use Time
5.5 g Gypsum Water Agt Mash 1 hr.
2.1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.6 ml Lactic acid Water Agt Mash 1 hr.
1.4 g Epsom Salt Water Agt Mash 1 hr.
0.8 g Table Salt Water Agt Mash 1 hr.
0.5 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Imperial Yeast - B56 Rustic
Amount:
1
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 90 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 125 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.68 38.7  
Grain absorption losses -1.5 -6  
Starting boil volume 8.18 32.7  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 6.75 27  
Hops absorption losses -0.05 -0.2  
Estimated amount in fermentor 6.7 26.8  
Total: 9.68 38.7
Author: Wadofmeat, Method: BIAB, Style: Saison, ABV 6.12%, IBU 28.03, SRM 3.55, Fermentables: (Pilsner, Torrified Wheat, Rye, Vienna, Cane Sugar) Hops: (Warrior, Hallertau Mittelfruh, Saaz) Other: (Gypsum, Calcium Chloride (dihydrate), Lactic acid, Epsom Salt, Table Salt, Whirlfloc)
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  • Last Updated: 2020-02-26 12:52 UTC