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So F*cking Low

Method: All Grain
Style: Saison
Boil Time: 20 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.09 gallons
Post Boil Size: 5.52 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Arthur Forwood
Hop Utilization: 99%
Calories: 102 calories (Per 12oz)
Carbs: 6.3 g (Per 12oz)

Created: Wednesday December 29th 2021

Original Gravity:

1.032

Final Gravity:

1.002

ABV (alternate):

3.9%

IBU (tinseth):

18.9

SRM (morey):

2.6

Mash pH

5.4

Cost $

6.50

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Brew Log History

Target 65°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5 lb	Weyermann - Pale Ale5 lb Pale Ale	$ 1.09 / lb $ 5.45	39	2.3	90.9%
8 oz	Briess - Carapils Malt8 oz Carapils Malt	$ 2.10 / lb $ 1.05	34.5	1.5	9.1%
5.50 lbs / $ 6.50

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Yakima Valley Hops - Sabro0.5 oz Sabro Hops	Pellet	15.1	Boil	20 min	18.94	50%
0.50 oz	Yakima Valley Hops - Sabro0.5 oz Sabro Hops	Pellet	15.1	Dry Hop (High Krausen)	3 days		50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Yakima Valley Hops - Sabro (Pellet)		18.94	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 gal	Recirculate for 1 hour, let sit overnight	Strike	150 °F	142 °F	60 min
Starting Mash Thickness: 5.1 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
5.50 g	Gypsum	Water Agt	Mash	0 min.
2 g	Table Salt	Water Agt	Mash	0 min.
1 ml	Lactic acid	Water Agt	Mash	0 min.
0.50 tsp	Amylase Enzyme	Other	Primary	5 days
0.50 tsp	Glucoamylase Enzyme	Other	Primary	5 days

Yeast

Omega Yeast Labs - Saisonstein’s Monster OYL-500

Amount:	1 Each	Cost:
Attenuation (custom):	95%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 84 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 2.4 oz Temp: 33 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	150	150	100
Mash Chemistry and Brewing Water Calculator

Notes

Water chem is important with this one. Because the yeast naturally attenuates 90%+, coupled with using enzymes...you're going to end up with a very light and thin beer. The high sulfate and chloride content will help to bring out the bite of the hops (I used Sabro, use whatever you enjoy) and will round out the body. I use that same count and ratio in my Hazy IPAs for the same effect.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-12-30 13:03 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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So F*cking Low

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