Super Saison - Beer Recipe - Brewer's Friend

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Super Saison

227 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Friday January 10th 2014
1.069
1.013
7.4%
29.3
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb Belgian - Pilsner26 lb Pilsner 37 1.6 92.4%
1.65 lb Corn Sugar - Dextrose1.65 lb Corn Sugar - Dextrose 46 0.5 5.9%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 1.8%
28.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Perle1.75 oz Perle Hops Pellet 8.2 Boil 60 min 23 26.9%
2.25 oz Saaz2.25 oz Saaz Hops Pellet 3.5 Boil 15 min 6.26 34.6%
2.50 oz Sorachi Ace2.5 oz Sorachi Ace Hops Pellet 11.1 Boil 0 min 38.5%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 701 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Use RO water with 3 tsp Gypsum, 3 tsp Calcium Chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Start at 120 and raise 1 degree per minute for 30 minutes Temperature -- 120 °F 30 min
Rest for 60 minutes Temperature -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.49 gal (53.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.49 gal (5.98 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.06 gal (48.23 qt). Suggest reducing strike water volume to 9.88 gal (39.52 qt) and adding 0.06 gal (0.23 qt) sparge/top-off. 9.94 39.8  
Strike water volume at mash thickness of 1.5 qt/lb 9.94 39.8  
Mash volume with grains 12.06 48.2  
Grain absorption losses -3.31 -13.3  
Remaining sparge water volume (equipment estimates 7 g | 28 qt) 6.5 26  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 13.49 g | 54 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.44 65.8
Equipment Profile Used: System Default
 
Notes

Use 4.5L starter. Ferment at ambient room temp. Add the corn sugar 3 days in to fermentation.

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  • Last Updated: 2014-12-31 17:46 UTC