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Peach Wheat Saison

204 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 204 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday September 29th 2018
1.062
1.013
6.5%
30.8
6.1
3.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - White Wheat5 lb White Wheat 40 2.8 24.4%
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 24.4%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 2.4%
10 lb Peach10 lb Peach - (late boil kettle addition) 4.05 0 48.8%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 12.5 Boil 60 min 17.85 16.7%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 10 min 7.12 20.8%
0.50 oz Jarrylo0.5 oz Jarrylo Hops Pellet 16.3 Boil 5 min 5.8 20.8%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 0 min 20.8%
0.50 oz Jarrylo0.5 oz Jarrylo Hops Pellet 16.3 Boil 0 min 20.8%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.20 g Baking Soda Water Agt Mash 1 hr.
4.20 g Calcium Chloride Water Agt Mash 1 hr.
4.20 g Gypsum Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 317 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 Description Type Start Temp Target Temp Time
Infusion -- 154 °F 45 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.25 21  
Mash volume with grains 6.09 24.4  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 2.24 g | 9 qt) 2.81 11.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.93 g | 23.7 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 1.16 4.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

Add the peaches towards the end of primary fermentation.

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  • Last Updated: 2018-10-14 13:39 UTC