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Dark Saison

182 calories 13.8 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: 6.6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 84% (brew house)
Source: SS
Calories: 182 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Tuesday September 17th 2019
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Belgian Dark Saison

by kblankenship11

OG: 1.067 FG: 1.012 ABV: 7.3% IBU: 41

1.056
1.007
6.5%
35.3
26.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 lb Belgian - Pilsner2.6 lb Pilsner 37 1.6 26.4%
2.60 lb German - Vienna2.6 lb Vienna 37 4 26.4%
2 lb American - Rye2 lb Rye 38 3.5 20.3%
0.80 lb German - Wheat Malt0.8 lb Wheat Malt 37 2 8.1%
0.75 lb German - De-Husked Caraf II0.75 lb De-Husked Caraf II 32 418 7.6%
0.60 lb Corn Sugar - Dextrose0.6 lb Corn Sugar - Dextrose 42 0.5 6.1%
0.50 lb German - CaraMunich II0.5 lb CaraMunich II 34 46 5.1%
9.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.2 Boil 60 min 22.37 46.2%
0.75 oz Crystal0.75 oz Crystal Hops Pellet 3.3 Boil 30 min 6.75 23.1%
0.75 oz Crystal0.75 oz Crystal Hops Pellet 3.3 Boil 15 min 4.36 23.1%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.2 Boil 15 min 1.85 7.7%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 5 min.
2 ml Lactic acid Water Agt Sparge 30 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
City of Chicago (North) - Q2 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77.5 12 9 33 103.8 29.7
- Bru N Water says to add 2 ml of lactic acid to get sparge water PH to ~5.75. Should be between 5.5 - 6.0.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.04 gal Single infusion recirculating mash Infusion -- 149 °F 60 min
3.44 gal Fly sparge Sparge -- 175 °F 30 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3.12 12.5  
Mash volume with grains 3.86 15.4  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 5.36 g | 21.4 qt) 4.84 19.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.96 31.8
Equipment Profile Used: System Default
 
Notes
  • Brewed on 9/21/19
  • Took mash water and sparge water volumes from the Grainfather brew session tool
  • Added a couple handfuls of rice hulls to the mash, could have used more, handfuls were more like half handfuls so need to up next time
  • Expecting mash efficiency of 86% which implies a pre boil gravity of 1.047 (used brewer's friend vs. grainfather calculator to account for higher expected extraction from sugar addition)
  • Mash temp settled right it at ~149F
  • Hit 12.7 plato pre boil gravity which converts to 1.051 vs. 1.047 target so ~93% mash efficiency vs. 86% expected. Had 6.6 vs. 6.75 pre-boil and also had higher efficiency so hit 1.051 vs. 1.047. Grain absorption with Rye and Rice Hulls seemed to be a bit higher than expected.
  • Expecting to boil down to ~6 (5.9) gallons so boil-off tool estimates 1.057 OG. Actual original gravity reading was 13.7 plato which converts to 1.056 vs 1.057 expected. Originally expected 1.052 but higher efficiency and boiling down smaller volume (6.6 vs. 6.75) so higher OG expectations.
  • After boil had ~5.9 gallons (expected ~5.9) in the kettle and ~5.5 gallons made it into the fermenter
  • Pitched the yeast starter and set fermentation chamber at 70F, bumped to 72F on day 2, then bumped to 74-75F and held here on day 5
  • Packaged on 10/2/19, batch #37, FG was 1.005 (at 74F) which converts to 1.007 so 85% attenuation vs 80% avg. and 88% expected
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  • Last Updated: 2020-02-01 13:07 UTC