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Shovel Head Saison

175 calories 12.8 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created Tuesday May 27th 2014
1.054
1.006
6.3%
41.5
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 63.7%
1 lb Canadian - Pale Wheat1 lb Pale Wheat 36 2 12.7%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 6.4%
0.35 lb German - CaraMunich III0.35 lb CaraMunich III 34 57 4.5%
1 lb Honey1 lb Honey 42 2 12.7%
7.85 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Leaf/Whole 14 Mash 0 min 6.83 11.8%
1.25 oz Tettnanger1.25 oz Tettnanger Hops Pellet 4.5 Boil 60 min 30.29 29.4%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 10 min 4.39 11.8%
2 oz Nugget2 oz Nugget Hops Leaf/Whole 14 Boil 0 min 47.1%
4.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
12 qt 12 qts strike at 159 Infusion 148 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Black Pepper Spice Boil 5 min.
1 each Irish Moss Tablet Fining Boil 15 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 202 B cells required
Lalvin Champagne Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 202 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

75 min boil to reduce DMS
Yeast Starter 1 cup DME, 1.5 L Water, 3 days
Pitch at 68, then let temp rise to 80 over 6 days
Add Champagne yeast if fails to attenuate enough
No finings to keep the clarity slightly hazy
Start fermentation at 68 and raise to 80 over course of fermentation

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-10-20 20:42 UTC
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