House #05 - Hanson Hus Saison Beer Recipe | All Grain Saison | Brewer's Friend
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House #05 - Hanson Hus Saison

186 calories 10.3 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Hanson Hop Hus
Calories: 186 calories (Per 12oz)
Carbs: 10.3 g (Per 12oz)
Created: Thursday July 19th 2018
1.058
1.002
7.4%
26.0
3.8
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 66.7%
2 lb American - White Wheat2 lb White Wheat 40 2.8 22.2%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 11.1%
9 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz HBC 4380.25 oz HBC 438 Hops Pellet 15.7 First Wort 0 min 14.92 8.3%
0.75 oz HBC 4380.75 oz HBC 438 Hops Pellet 15.7 Whirlpool at 212 °F 0 min 11.02 25%
2 oz HBC 4382 oz HBC 438 Hops Pellet 15.7 Dry Hop 4 days 66.7%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Infusion -- 150 °F 75 min
4.5 gal Sparge -- 155 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
 
Yeast
- Mix - 3711+565
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
14192
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 7 42 30 48 151
adjusted per Bru'n Water
mash - 0.87 tsp lactic acid + 0.9g gypsum
sparge - 0.8 tsp lactic acid + 1.1g gypsum
Mash Chemistry and Brewing Water Calculator
"House #05 - Hanson Hus Saison" Saison beer recipe by Hanson Hop Hus. All Grain, ABV 7.42%, IBU 25.95, SRM 3.75, Fermentables: (Pilsner, White Wheat, Flaked Wheat) Hops: (HBC 438)
Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-17 16:56 UTC
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