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Autumn Saison

242 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.69 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 242 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Sunday August 18th 2019
1.074
1.011
8.2%
32.1
11.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.75 lb United Kingdom - Maris Otter Pale13.75 lb Maris Otter Pale 38 3.75 77.6%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 2.8%
0.33 lb American - Caramel / Crystal 75L0.33 lb Caramel / Crystal 75L 33 75 1.9%
0.33 lb German - Wheat Malt0.33 lb Wheat Malt 37 2 1.9%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 5.6%
29 oz Pumpkin (canned)29 oz Pumpkin (canned) 1 0 10.2%
17.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Styrian Goldings1.6 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 28.66 76.2%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 20 min 3.45 23.8%
2.10 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Chardon, OH City Water (Ward Laboratories Report)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.57 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.57 qt/lb 5.85 23.4  
Mash volume with grains 7.04 28.2  
Grain absorption losses -1.86 -7.5  
Remaining sparge water volume (equipment estimates 3.8 g | 15.2 qt) 2.74 10.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 7.75 g | 31 qt) 6.69 26.8  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

Spread canned pumpkin purée on a baking sheet and roast it in a 400°F oven for a 15-20 minutes

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  • Last Updated: 2020-08-29 16:11 UTC