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P.O.W.R SAISON

197 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.121 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Tuesday April 28th 2020
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Hoppy Saison

by Lennart Lansbergen

OG: 1.067 FG: 1.005 ABV: 8.2% IBU: 47

1.061
1.004
7.4%
44.5
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pilsner20 lb Pilsner 37 1.8 80%
1 lb Rye1 lb Rye 38 3.5 4%
1 lb American - Wheat1 lb Wheat 38 1.8 4%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 4%
1 lb Cane Sugar1 lb Cane Sugar 46 0 4%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 4%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Pellet 11 Boil 60 min 36.88 40%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 90 °F 10 min 20%
1 oz Nectaron1 oz Nectaron Hops Leaf/Whole 8.1 Whirlpool 10 min 2.76 20%
1 oz Galaxy1 oz Galaxy Hops Leaf/Whole 14.25 Whirlpool 10 min 4.85 20%
5 oz / $ 0.00
 
Yeast
Lallemand - Belle Saison
Amount:
1,650 Milliliters
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
cacl 1 tsp. 5.2gm
gypsum 0.75 tsp. 2.3 Gm
mgso4 0.5 tsp. 3Gm

lactic acid 5 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 149 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.5 30  
Mash volume with grains (equipment estimates 3.81 g | 15.2 qt) 9.42 37.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 2.75 g | 11 qt) 8.18 32.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 5.61 22.5  
Going into fermentor 11 44  
Total: 15.68 62.7
Equipment Profile Used: System Default
 
Notes

4-24 split Amarillo with simple 1/2 1/2
no biscuit
8lb pils 2 lb 2 row 1lb rye, 1lb wheat

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  • Last Updated: 2025-05-05 16:20 UTC