CHOSEN SAISON - Beer Recipe - Brewer's Friend

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CHOSEN SAISON

226 calories 18.8 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: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Source: TODD MCCLURE
Hop Utilization: 84%
Calories: 226 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Wednesday August 28th 2019
1.069
1.011
7.6%
24.3
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Belgian - Pilsner9.5 lb Pilsner 37 1.6 74.5%
1.25 lb American - Vienna1.25 lb Vienna 35 4 9.8%
8 oz Torrified Wheat8 oz Torrified Wheat 36 2 3.9%
1 lb Invert Sugar Syrup1 lb Invert Sugar Syrup 36 1 7.8%
8 oz American - Rye8 oz Rye 38 3.5 3.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Leaf/Whole 3.9 Boil at 200 °F 90 min 21.84 44.4%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Aroma at 200 °F 15 min 2.5 11.1%
1 oz Calypso1 oz Calypso Hops Pellet 15.4 Whirlpool at 147 °F 5 min 22.2%
1 oz Huell Melon1 oz Huell Melon Hops Pellet 6.2 Dry Hop 7 days 22.2%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
1 each Whirlfloc Water Agt Mash 15 min.
2 tsp Gypsum Water Agt Mash 90 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
81.5%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
81.5%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
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
3 gal Infusion -- 147 °F 60 min
6 gal Batch Sparge -- 185 °F 15 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.94 11.8  
Mash volume with grains 3.88 15.5  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 6.58 g | 26.3 qt) 6.2 24.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.88 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.46 g | 25.9 qt) 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
"CHOSEN SAISON" Saison beer recipe by TODD MCCLURE. All Grain, ABV 7.62%, IBU 24.34, SRM 4.09, Fermentables: (Pilsner, Vienna, Torrified Wheat, Invert Sugar Syrup, Rye) Hops: (Tettnanger, Saaz, Calypso, Huell Melon) Other: (5.2 pH Stabilizer, Whirlfloc, Gypsum)
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  • Last Updated: 2019-09-24 19:37 UTC