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Top Up

158 calories 16.4 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 120 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Wednesday February 26th 2020
1.048
1.012
4.8%
37.2
5.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb German - Pilsner 38 1.6 59.3%
5 lb German - Spelt Malt5 lb German - Spelt Malt 37 2 26.9%
2 lb American - Munich - Dark 20L2 lb Munich - Dark 20L 33 20 10.8%
9 oz German - Acidulated Malt9 oz German - Acidulated Malt 27 3.4 3%
18.56 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Tettnanger2.5 oz Tettnanger Hops Pellet 4.6 First Wort 0 min 25.62 38.5%
4 oz Amarillo4 oz Amarillo Hops Leaf/Whole 8.6 Boil 5 min 11.57 61.5%
6.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash --
4 g Calcium Chloride (dihydrate) Water Agt Mash --
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 676 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 676 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion 168 °F 158 °F 60 min
6 gal Batch Sparge 190 °F 175 °F 10 min
6 gal Batch Sparge 180 °F 175 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.24 gal (60.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.24 gal (12.98 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.96 27.8  
Mash volume with grains 8.45 33.8  
Grain absorption losses -2.32 -9.3  
Remaining sparge water volume (equipment estimates 10.85 g | 43.4 qt) 13.61 54.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.24 g | 61 qt) 18 72  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 20.57 82.3
Equipment Profile Used: System Default
"Top Up" Saison beer recipe by Mike Shea. All Grain, ABV 4.76%, IBU 37.19, SRM 4.98, Fermentables: (German - Pilsner, German - Spelt Malt, Munich - Dark 20L, German - Acidulated Malt) Hops: (Tettnanger, Amarillo) Other: (Gypsum, Calcium Chloride (dihydrate))
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  • Last Updated: 2020-02-29 01:56 UTC