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Brewunited saison

Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Monday August 1st 2016

Original Gravity:

1.050

Final Gravity:

1.009

ABV (standard):

5.4%

IBU (tinseth):

21.9

SRM (morey):

6.3

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 75°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	German - Vienna2 lb Vienna	37	4	21.1%
6 lb	Belgian - Pilsner6 lb Pilsner	37	1.6	63.2%
0.50 lb	German - CaraMunich II0.5 lb CaraMunich II	34	46	5.3%
1 lb	Honey1 lb Honey - (late boil kettle addition)	42	2	10.5%
9.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	16.06	50%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	10 min	5.82	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)		21.88	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14.25 qt		Infusion	--	149 °F	90 min
14.25 qt	Slow lauter	Sparge	--	160 °F	20 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 oz	Fresh basil		Herb	Boil	--

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	Yes
Fermentation Temp:	75 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose CO₂ Level: 2.8 Volumes

Target Water Profile

Portland, ME

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
3	1	9	9	3	11
Per Bru'n Water target profile (Yellow Dry): 1.8 grams gypsum per 4 gal (Mash/Sparge) 0.8 grams calcium chloride per 4 gal (Mash/Sparge) 1.2 grams epsom salt per 4 gal (Mash/Sparge) 2.0 mL 88% lactic acid to mash water 0.2 mL 88% lactic acid to sparge water
Mash Chemistry and Brewing Water Calculator

Notes

Fresh basil is torn and weighed to 0.5oz and added at flame-out for a 15 minute 'hop stand'.

Honey is added after primary fermentation using following protocol: 1lb Raw wild flower honey is diluted in 2qt water (est OG of 1.062) at 170*F and held for 15 minutes. Once cool it is added to primary just after high krousen.

Last Updated and Sharing

575

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Brews

Public: Yup, Shared
Last Updated: 2016-09-15 15:20 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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Brewunited saison

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