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Pink Peppercorn Saison

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: D&D@Dragonfly
Calories: 216 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Sunday May 20th 2018

Original Gravity:

1.066

Final Gravity:

1.010

ABV (standard):

7.3%

IBU (tinseth):

37.2

SRM (morey):

4.5

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 72°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 %
12 lb	American - Pale 2-Row12 lb Pale 2-Row	37	1.8	85.7%
1 lb	American - Rye1 lb Rye	38	3.5	7.1%
0.50 lb	Flaked Wheat0.5 lb Flaked Wheat	34	2	3.6%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	3.6%
14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Amarillo1 oz Amarillo Hops	Pellet	8.6	Boil	60 min	28.28	50%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Boil	20 min	8.96	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Amarillo (Pellet)	28.28	50%
1 oz	Tettnanger (Pellet)	8.96	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.3 gal	Sacc Conversion Rest	Infusion	--	150 °F	60 min
3.4 gal	Mash out / Sparge	Sparge	--	172 °F	30 min
Starting Mash Thickness: 2.59 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Yeast Nutrient	Other	Boil	15 min.
0.50 each	Whirfloc Tablet	Fining	Boil	15 min.
1 oz	Pink Peppercorn -crushed	Spice	Boil	20 min.
3 tbsp	pink peppercorn whole	Spice	Secondary	7 days

Yeast

Wyeast - Belgian Saison 3724

Amount:	1 Each	Cost:
Attenuation (custom):	82%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 252 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Target Water profile is optional, adjust water to your taste with minerals. If you are using tap water then ensure it is treated with Campden to remove Chlorine and Chloramine. Target a Mash pH of 5.2-5.4. You can use acidulated malt or lactic acid to adjust the mash pH. If using Reverse Osmosis water this would require 6-8 grams of 88% lactic acid added to the mash or 0.5 lb of acidulated malt in the malt bill.
Mash Chemistry and Brewing Water Calculator

Notes

Add 3g of Gypsum and 2g of Calcium Chloride in Strike water.

Last Updated and Sharing

3,561

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Brews

Public: Yup, Shared
Last Updated: 2018-05-20 23:13 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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Pink Peppercorn Saison

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