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Saison I

167 calories 15.3 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: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Saturday August 24th 2019
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 oz American - Rye5 oz American - Rye 38 3.5 2.9%
5 oz American - Carapils (Dextrine Malt)5 oz Carapils (Dextrine Malt) 33 1.8 2.9%
10 lb Belgian - Pale Ale10 lb Pale Ale 38 3.4 94.1%
170 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 18.18 40%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 45 min 8.35 20%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Boil 0 min 40%
2.50 oz / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Olson03102019
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 90 min
Fly Sparge -- 169 °F 15 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.53 14.1  
Mash volume with grains (equipment estimates 3.88 g | 15.5 qt) 4.38 17.5  
Grain absorption losses -1.33 -5.3  
Remaining sparge water volume (equipment estimates 4.64 g | 18.6 qt) 4.55 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 8.08 32.3
Equipment Profile Used: System Default
 
Notes

Use tap water. Mash at 152°F (67°C) for 90 minutes. Batch sparge at 169°F (76°C) and boil 60 minutes. Ferment at 70°F (21°C), then allow to free rise to 80°F (27°C) after 3 days, and to 85°F (29°C) after 5 days, with a total of 14 days in primary. Serve with mid to high carbonation.

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  • Public: Yup, Shared
  • Last Updated: 2019-09-01 12:02 UTC