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Saison Or et Argent

181 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 181 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Friday March 6th 2020
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OG: 1.069 FG: 1.008 ABV: 8.0% IBU: 20

1.060
1.006
7.1%
17.9
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 87%
0.20 kg Belgian - CaraVienne0.2 kg CaraVienne 34 20 3.5%
0.25 kg Belgian - CaraMunich0.25 kg CaraMunich 33 50 4.3%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 5.2%
5.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 16.1 66.7%
15 g Styrian Goldings15 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 5 min 1.77 33.3%
45 g / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
Yes
Fermentation Temp:
31 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.8 L Sparge at 76c Sparge 67 °C 67 °C 90 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 66 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.3
Mash volume with grains 21
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 17.3 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 22
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Pitch at 27c and fermented at 31c for 4weeks and 2 days. cold crashed and keg it.

It's just perfect. I wouldn't change a bit, next time.

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  • Last Updated: 2020-05-21 08:27 UTC