Chateaux Saison - Beer Recipe - Brewer's Friend

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Chateaux Saison

196 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Friday May 1st 2020
1.060
1.009
6.6%
32.4
3.2
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - Pilsen Malt 2-Row8 lb Pilsen Malt 2-Row 37 1.2 66.7%
2.50 lb Weyermann - Pale Wheat2.5 lb Pale Wheat 36 2 20.8%
0.50 lb American - Vienna0.5 lb Vienna 35 4 4.2%
1 lb Cane Sugar1 lb Cane Sugar 46 0 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 Boil 60 min 23.98 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 4.51 33.3%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Boil 5 min 3.93 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Seed Spice Boil 5 min.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.75 psi       Temp: 36 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Kansas City, MO, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal BIAB Steeping 160 °F 150 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.01 g | 36.1 qt) 8.55 34.2  
Mash volume with grains (equipment estimates 9.89 g | 39.6 qt) 9.43 37.7  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.46 g | 29.9 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.1 20.4  
Top off amount 0.4 1.6  
Volume into fermentor 5.5 22  
Total: 8.55 34.2
Equipment Profile Used: System Default
 
Notes

Rack to secondary fermentor if desired. Let age 2-4 weeks total, then bottle or keg.

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  • Last Updated: 2020-05-18 03:58 UTC