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Saison volée à Val d'or

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.18 gallons
Post Boil Size: 4.93 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 64% (brew house)
Source: PM
Calories: 167 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)

Created: Saturday November 21st 2020

Original Gravity:

1.052

Final Gravity:

1.004

ABV (standard):

6.2%

IBU (tinseth):

38.5

SRM (morey):

5.7

Mash pH

5.3

Cost $

18.29

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6.50 lb	New Zealand - Pilsner Malt6.5 lb Pilsner Malt	$ 0.95 / lb $ 6.18	37.3	1.93	59.1%
3 lb	Weyermann - Rye Malt3 lb Rye Malt	$ 3.69 / kg $ 5.01	36	3.7	27.3%
0.50 lb	Briess - Aromatic Munich Malt 20L0.5 lb Aromatic Munich Malt 20L	$ 3.49 / kg $ 0.79	35.4	20	4.5%
1 lb	Canadian - Pale Wheat1 lb Canadian - Pale Wheat	$ 1.18 / lb $ 1.18	36	2	9.1%
11 lbs / $ 13.16

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Summit10 g Summit Hops	$ 0.06 / g $ 0.65	Pellet	16	Boil	30 min	17.74	22.2%
20 g	Kent Goldings20 g Kent Goldings Hops	$ 0.11 / g $ 2.20	Pellet	4.4	Boil	15 min	6.3	44.4%
15 g	Citra15 g Citra Hops	$ 0.14 / g $ 2.09	Pellet	13.5	Boil at 212 °F	15 min	14.5	33.3%
45 g / $ 4.93

Show Summary View

Amount	Variety	Cost	IBU	Bill %
10 g	Summit (Pellet) 10 g Summit (Pellet) Hops	$ 0.06 / g $ 0.65	17.74	22.2%
20 g	Kent Goldings (Pellet) 20 g Kent Goldings (Pellet) Hops	$ 0.11 / g $ 2.20	6.3	44.4%
15 g	Citra (Pellet) 15 g Citra (Pellet) Hops	$ 0.14 / g $ 2.09	14.5	33.3%
45 g / $ 4.93

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.87 gal		Strike	159 °F	151 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3.01 g	Chalk		Water Agt	Mash	1 hr.
3.58 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
1.57 g	Epsom Salt		Water Agt	Mash	1 hr.
2.49 g	Gypsum		Water Agt	Mash	1 hr.
0.33 g	Salt		Water Agt	Mash	1 hr.
1 each	Campden	$ 0.05 / each $ 0.05	Water Agt	Mash	--
1 each	Whirlfloc	$ 0.15 / each $ 0.15	Fining	Boil	10 min.
7.91 ml	Lactic acid		Water Agt	Mash	1 hr.
$ 0.20

Yeast

White Labs - Brettanomyces Anomalus WLP640

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	Low
Optimum Temp:	70 - 85 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 183 B cells required

White Labs - American Farmhouse Blend WLP670

Amount:	1 Each	Cost:
Attenuation (avg):	78.5%	Flocculation:	Medium
Optimum Temp:	68 - 72 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 183 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 5.4 oz Temp: 68 °F CO₂ Level: 2.9 Volumes

Target Water Profile

Düsseldorf (Altbier)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
115	13	19	100	100	110.3
Mash Chemistry and Brewing Water Calculator

Notes

Yeast harvested from Saison du maringouin de la microbrasserie le Prospecteur à Val d'or.

"De plus deux levures valdoriennes isolées en collaboration avec le Cégep de l’Abitibi-Témiscamingue ont été incorporées au brassin. Il s’agit d’une Saccaromyces cerevisiae indigène récoltée sur des pommettes abitibiennes ainsi que d’une Brettanomyces anomalus isolés d’Ékorce Kombucha."

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-11-29 11:58 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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