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Arroyo De Oro Saison

Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.32 gallons
Post Boil Size: 6.07 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)

Created: Thursday August 26th 2021

Original Gravity:

1.051

Final Gravity:

1.007

ABV (standard):

5.8%

IBU (tinseth):

34.6

SRM (morey):

7.2

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Vienna10 lb Vienna	35	4	80%
2 lb	Flaked Rye2 lb Flaked Rye	36	2.8	16%
0.50 lb	American - Victory0.5 lb Victory	34	28	4%
12.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Amarillo0.5 oz Amarillo Hops	Leaf/Whole	8.6	First Wort	0 min	16.32	28.6%
0.25 oz	Nugget0.25 oz Nugget Hops	Leaf/Whole	14	Boil	60 min	11.29	14.3%
0.50 oz	Sterling0.5 oz Sterling Hops	Leaf/Whole	8.7	Boil	15 min	6.96	28.6%
0.50 oz	Crystal0.5 oz Crystal Hops	Leaf/Whole	4.3	Boil	0 min		28.6%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Amarillo (Leaf/Whole)	16.32	28.6%
0.25 oz	Nugget (Leaf/Whole)	11.29	14.3%
0.50 oz	Sterling (Leaf/Whole)	6.96	28.6%
0.50 oz	Crystal (Leaf/Whole)		28.6%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.69 gal		Strike	163 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Yeast

The Yeast Bay - Wallonian Farmhouse

Amount:	1 Each	Cost:
Attenuation (avg):	84.5%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

The Yeast Bay - Beersel Brettanomyces Blend

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Medium
Optimum Temp:	70 - 80 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Reverse osmosis water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Yeast:
The main yeast strain is The Yeast Bay's Wallonian Saison Strain at which I fermented the beer at 72 degrees for 2 weeks

Following Primary fermentation I added The Yeast Bay's Beersals Brett blend and aged for 2 months.

Special Instructions / Notes:
I entered this beer into a competition in which both judges said there was a a bit too much brett character. I would maybe suggest leaving the beer in primary for a bit longer to dry the beer out a bit more or lower the mash temp. The main yeast stain produced a nice spice and a little funk while the brett took over to create flavors of pears and apple skins.

Last Updated and Sharing

511

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Brews

Public: Yup, Shared
Last Updated: 2021-08-26 04:19 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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