しょうがない Saison Beer Recipe | All Grain Saison | Brewer's Friend
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しょうがない Saison

245 calories 24.2 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.59 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Dan Reinert
Calories: 245 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Saturday June 8th 2024
1.074
1.017
7.5%
19.3
8.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Dingemans - Pilsen12 lb Pilsen 36.8 1.7 72.7%
4 lb Weyermann - Munich Type I4 lb Munich Type I 38 6 24.2%
8 oz Briess - Caramel Munich 60L8 oz Caramel Munich 60L 35.4 60 3%
16.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 60 min 15.86 60%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 20 min 3.2 20%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 1 min 0.23 20%
2.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Strike 164 °F 151 °F 60 min
1.5 gal Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Fining Boil 5 min.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Yokota Air Base, Fussa, Tokyo Prefecture, Japan
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 7 18 0 0 46
Mash Chemistry and Brewing Water Calculator
"しょうがない Saison" Saison beer recipe by Dan Reinert. All Grain, ABV 7.51%, IBU 19.29, SRM 8.91, Fermentables: (Pilsen, Munich Type I, Caramel Munich 60L) Hops: (Saaz) Other: (Whirlfloc)
Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2024-06-08 05:49 UTC
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