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Battre L’oie Saison

Method: Extract
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Battre L’oie Saison (Extract)
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Thursday December 14th 2017

Original Gravity:

1.050

Final Gravity:

1.009

ABV (standard):

5.4%

IBU (tinseth):

27.5

SRM (morey):

3.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6 lb	Dry Malt Extract - Wheat6 lb Dry Malt Extract - Wheat		42	3	100%
6 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.65 oz	Willamette0.65 oz Willamette Hops	Pellet	7	Boil	60 min	14.19	39.4%
1 oz	Amarillo1 oz Amarillo Hops	Pellet	8.6	Boil	15 min	13.31	60.6%
1.65 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.65 oz	Willamette (Pellet)	14.19	39.4%
1 oz	Amarillo (Pellet)	13.31	60.6%
1.65 oz / $ 0.00

Yeast

White Labs - Belgian Saison II Yeast WLP566

Amount:	1 Each	Cost:
Attenuation (avg):	81.5%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

https://www.homebrewersassociation.org/homebrew-recipe/battre-loie-saison-extract/
Original Gravity: 1.049 (12.2° P)
Final Gravity: 1.007 (1.8° P)
ABV: 5.6%
IBU: 27
SRM: 3
Put 2 gal. (7.6 L) of water in the boil pot and heat to 160° F (71° C). Add Wort A (3 lb wheat DME) to the water and stir until totally dissolved. Top off with water until you reach 3 gal. of wort.
Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil. Add Wort B (3 lb wheat DME) at knockout (0 min) until totally dissolved.

Strain wort into sanitized fermentation vessel with 2–3 gal. (7.6-11.4 L) of pre-boiled, chilled water for a total volume of 5 gal. (18.9 L).
Pitch yeast when temperature reaches 62° F (17° C).

Ferment in primary at 62° F (17° C) until fermentation slows significantly (7–9 days).

Rack to secondary fermenter and age for 10–14 days at 68° F (20° C).
Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2017-12-16 17:23 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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