Gimme dat SAI, SON! - Beer Recipe - Brewer's Friend

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Gimme dat SAI, SON!

200 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jason Brault
Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
URL: https://azhomebrewers.org/brewcomp/index.php
Created: Sunday February 3rd 2019
1.061
1.011
6.6%
23.7
5.9
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 76.2%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 15.2%
10 oz American - White Wheat10 oz White Wheat 40 2.8 4.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.8%
13.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz U.K. Jester0.5 oz U.K. Jester Hops Pellet 7 First Wort at 175 °F 80 min 14.93 13.6%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.4 Boil 10 min 8.72 13.6%
0.67 oz Zythos0.67 oz Zythos Hops Pellet 8.7 Boil 0 min 18.3%
1 oz U.K. Jester1 oz U.K. Jester Hops Pellet 7 Dry Hop 7 days 27.2%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.4 Dry Hop 7 days 27.2%
3.67 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
Half Tap Half Fridge
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Added 5mL lactic acid to mash tun pre mash in. pH = 5.8
After mash in pH = 5.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Fly Sparge -- 150 °F 75 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.56 26.3  
Mash volume with grains 7.61 30.5  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 2.39 g | 9.6 qt) 4.33 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.3 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.89 43.6
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 150°F for 75 minutes. Boil for 60 minutes following the hops schedule.

Pitch the yeast at 65°F and ramp up the temperature to 75°F over 48 hours.



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  • Last Updated: 2019-08-05 22:21 UTC