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Kitchen Sink Saison

171 calories 13.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 10.9 °P (recipe based estimate)
Post Boil Gravity: 13.0 °P (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 171 calories (Per 12oz)
Carbs: 13.9 g (Per 12oz)
Created: Friday March 27th 2020
13.0 °P
2.0 °P
5.9%
23.7
5.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian Pale Ale5 lb Belgian Pale Ale 36.8 3.7 52.7%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 5.3%
29 oz Dingemans - Belgian Pilsner Malt29 oz Belgian Pilsner Malt 37 2.1 19.1%
8 oz Castle Malting - Belgian Pale Ale8 oz Belgian Pale Ale 36.8 3.7 5.3%
0.50 lb Castle Malting - Belgian Pale Ale0.5 lb Belgian Pale Ale 36.8 3.7 5.3%
9 oz Weyermann - German - Bohemian Pilsner9 oz German - Bohemian Pilsner 38 1.9 5.9%
8 oz Finland - European Wheat Malt8 oz European Wheat Malt 36.8 2.5 5.3%
1.80 oz Belgian - CaraVienne1.8 oz Belgian - CaraVienne 34 20 1.2%
151.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Celia0.5 oz Celia Hops Pellet 3.7 Boil 10 min 2.51 20.4%
1.20 oz Goldings1.2 oz Goldings Hops Pellet 4.7 Boil 60 min 21.15 49%
0.25 oz Goldings0.25 oz Goldings Hops Pellet 4.7 Boil 0 min 10.2%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.6 Boil 0 min 20.4%
2.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 tsp Coriander Spice Boil 10 min.
1 tsp Irish Moss Fining Mash 10 min.
0.90 tsp Wyeast - Beer Nutrient Water Agt Mash 10 min.
1 g Gypsum Water Agt Mash 1 hr.
2.45 ml Lactic acid Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.1 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Clarksburg Neutralized Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 14 9 91 20 211.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.71 gal Sacc Rest Strike 152 °F 149 °F 60 min
Mash Out Temperature 149 °F 170 °F 10 min
4.56 qt Fly Sparge Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.71 14.9  
Mash volume with grains 4.39 17.6  
Grain absorption losses -1.06 -4.2  
Remaining sparge water volume (equipment estimates 4.36 g | 17.4 qt) 4.42 17.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.84 g | 27.4 qt) 6.9 27.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.25 21  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Fermentation
Open Ferment. 64 degrees for 3 days, then let 'er rip into the mid 80's and 90's

Priming (Keg)
Add half the amount indicated for keg priming. Bring keg to room temperature before priming.

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  • Last Updated: 2020-03-29 16:33 UTC