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Garcon Dupont

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: RJ
Calories: 166 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)

Created: Monday May 4th 2015

Original Gravity:

1.055

Final Gravity:

1.008

ABV (standard):

6.3%

IBU (tinseth):

33.3

SRM (daniels):

9.3

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Belgian - Pilsner5 kg Pilsner	37	1.6	87.7%
0.25 kg	Belgian - CaraVienne0.25 kg CaraVienne	34	20	4.4%
0.45 kg	Candi Syrup - Belgian Candi Syrup - Simplicity - (late boil kettle addition)	32	1	7.9%
5.70 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	East Kent Goldings40 g East Kent Goldings Hops	Pellet	5	Boil	60 min	21.81	61.5%
25 g	Styrian Goldings25 g Styrian Goldings Hops	Pellet	5.5	Boil	30 min	11.52	38.5%
65 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	East Kent Goldings (Pellet) 40 g East Kent Goldings (Pellet) Hops	21.81	61.5%
25 g	Styrian Goldings (Pellet) 25 g Styrian Goldings (Pellet) Hops	11.52	38.5%
65 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
30 L	Infusion	--	45 °C	15 min
	Temperature	--	55 °C	15 min
	Temperature	--	60 °C	10 min
	Temperature	--	62 °C	10 min
	Temperature	--	64 °C	10 min
	Temperature	--	66 °C	10 min
	Temperature	--	68 °C	10 min
	Temperature	--	70 °C	10 min
	Temperature	--	72 °C	10 min
	Temperature	--	76 °C	1 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tbsp	Irish moss		Water Agt	Boil	15 min.
1 tbsp	Yeast nutrients		Other	Boil	15 min.

Yeast

White Labs - Belgian Saison I Yeast WLP565

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	20 - 24 °C	Starter:	Yes
Fermentation Temp:	30 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 114 B cells required

Wyeast - Belgian Saison 3724

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Low
Optimum Temp:	21 - 35 °C	Starter:	Yes
Fermentation Temp:	30 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 114 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Strike Water Volume=30L. Strike temp=65C. [TO BE UPDATED: Mix tap water and RO water in 10:90 ratio (3L/27L). Add 7.5 grams of calcium sulfate, 5 grams of liquid calcium chloride, and 5ml lactic acid. Mash ph estimated to 5.35.] Chill boiled wort to 31C. Add vitality starter (1000mL H20 with 100 grams DME on stir plate at the beginning of brew day). Fermentation schedule: Day 1-3 @ 30C; Day 4 @ 28C; Day 5 @ 26C; Day 6 @ 24C; Day 7 @ 22C; Day 8-17 @ 21C.

Last Updated and Sharing

1,019

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Brews

Public: Yup, Shared
Last Updated: 2019-03-15 14:49 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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