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Bootleg MadFerm Saison

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)

Created: Friday October 30th 2020

Original Gravity:

1.055

Final Gravity:

1.004

ABV (standard):

6.7%

IBU (tinseth):

21.2

SRM (morey):

5.4

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Mecca Grade - Pelton8 lb Pelton	36	2	66.7%
2 lb	Mecca Grade - Rimrock (Vienna-style Spring Rye)2 lb Rimrock (Vienna-style Spring Rye)	40	4.8	16.7%
1 lb	Simpsons - Golden Naked Oats1 lb Golden Naked Oats	27	7	8.3%
1 lb	Mecca Grade - Wickiup (Hard Red Spring Wheat)1 lb Wickiup (Hard Red Spring Wheat)	37	3.3	8.3%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Yakima Valley Hops - NZ Nelson Sauvin1 oz NZ Nelson Sauvin Hops	Pellet	12	Boil at 212 °F	5 min	8.44	16.7%
0.50 oz	Hallertau Blanc0.5 oz Hallertau Blanc Hops	Pellet	10	Boil	5 min	3.52	8.3%
0.50 oz	Hallertau Blanc0.5 oz Hallertau Blanc Hops	Pellet	10	Whirlpool at 190 °F	15 min	2.72	8.3%
1 oz	Yakima Valley Hops - NZ Nelson Sauvin1 oz NZ Nelson Sauvin Hops	Pellet	12	Whirlpool at 190 °F	15 min	6.54	16.7%
2 oz	Yakima Valley Hops - NZ Nelson Sauvin2 oz NZ Nelson Sauvin Hops	Pellet	12	Dry Hop	2 days		33.3%
1 oz	Hallertau Blanc1 oz Hallertau Blanc Hops	Pellet	10	Dry Hop	2 days		16.7%
6 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Yakima Valley Hops - NZ Nelson Sauvin (Pellet)	14.98	66.7%
2 oz	Hallertau Blanc (Pellet)	6.24	33.3%
6 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
8 gal	Infusion	154 °F	150 °F	60 min
1 gal	Sparge	165 °F	--	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.50 oz	Whirfloc tablet	Water Agt	Boil	5 min.
0.50 tsp	Wyeast - Beer Nutrient	Other	Boil	5 min.
3 g	Gypsum	Water Agt	Mash	--
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	--
2 g	Epsom Salt	Water Agt	Mash	--
1 g	Sea salt	Spice	Mash	--
4.50 ml	Lactic acid	Water Agt	Mash	--

Yeast

Bootleg Biology - The Mad Fermentationist Saison Blend

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Medium
Optimum Temp:	68 - 80 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.5 (M cells / ml / ° P) 141 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.2 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
45.6	6.5	13	59.9	81	0
Mash Chemistry and Brewing Water Calculator

Notes

Added hops 2 days before kegging gravity 1.002. Tasting so damn good.

I roused with c02 kegged half on honey shooting for 3.3vols. Other half went into a smaller fermenter with 4.5lbs of apricot puree. 3/29/2021

Haven't touched the keg. Samples of the apricot tasting so damn good. 4/3/2021

Really been letting these sit because why not and busy. Both sitting at 1.001-1.002. Kegged the apricot on honey to carb for two weeks will bottle some of the base beer for aging and put the rest on tap. 4/13/2021

Last Updated and Sharing

182

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Brews

Public: Yup, Shared
Last Updated: 2021-04-13 07:49 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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