Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
7.4 gal |
Adding Grains |
Temperature |
100 °F |
110 °F |
10 min |
|
|
Step Mash - 1 |
Temperature |
110 °F |
133 °F |
25 min |
|
|
Step Mash - 2 |
Temperature |
133 °F |
145 °F |
25 min |
|
|
Step Mash - 3 |
Temperature |
145 °F |
158 °F |
25 min |
|
|
|
|
158 °F |
168 °F |
15 min |
Yeast
|
Propagate Labs - Propagate Labs - French Saison
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 77 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
74 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
108 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: co2
Amount: 43.27 psi
Temp: 68 °F
CO2 Level: 3.5 Volumes |
Target Water Profile
manitou
Notes
For Frozen Raspberries & Blueberries: puree in a blender or food processer and then use a fine wire mesh strainer to separate the seeds/skins from the liquid puree. Discard the seeds/skins that are captured in the strainer. Add 1/2 cup vodka to the liquid puree and store in fridge.
For the 14 oz. "Cane" sugar (actually used 2 - 7 oz. cones of Piloncillo & added 2 cups of water to make a syrup. Boiled for 5 minutes to sanitize. Also store in fridge.
Add the berry mixture and the sugar syrup directly to the fermenter just after high krausen. Approx day 3 to 6.
Last Updated and Sharing
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- Last Updated: 2025-02-16 21:15 UTC
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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 $ |
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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