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Friendly belgian saison V2

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 79.5% (brew house)
Source: me
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)

Created: Wednesday March 20th 2019

Original Gravity:

1.047

Final Gravity:

1.008

ABV (standard):

5.0%

IBU (tinseth):

15.1

SRM (morey):

3.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	American - Pilsner3 kg Pilsner	37	1.8	71.4%
0.80 kg	American - Wheat0.8 kg Wheat	38	1.8	19%
0.25 kg	American - Vienna0.25 kg Vienna	35	4	6%
0.15 kg	German - Acidulated Malt0.15 kg Acidulated Malt	27	3.4	3.6%
4.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Tettnanger10 g Tettnanger Hops	Pellet	4.5	Boil	60 min	6.16	25%
15 g	Tettnanger15 g Tettnanger Hops	Pellet	4.5	Boil	20 min	5.59	37.5%
15 g	Tettnanger15 g Tettnanger Hops	Pellet	4.5	Boil	10 min	3.35	37.5%
40 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
40 g	Tettnanger (Pellet) 40 g Tettnanger (Pellet) Hops		15.1	100%
40 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Temperature	--	64.5 °C	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2.50 g	phosphoric acid		Water Agt	Mash	1 hr.

Yeast

Danstar - Belle Saison Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	17 - 24 °C	Starter:	Yes
Fermentation Temp:	25 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 90 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^-
75	5	40	75	80	110
2ml acid at the start lowered the water from 7.6 to 6.15. Added the grain and .5ml more acid i think the PH was at 5.7.. i was having trouble with the PH meter cause it was saying it was going up after mash which is wrong. I'll assume 5.7 for mash or even a touch lower.
Mash Chemistry and Brewing Water Calculator

Notes

My go to session saison but this time i adjusted the PH with Phosphoric Acid.
Great EFF 79.5%!!
A little worried about the starter cause the wort although didnt look or smell bad it tasted pretty tart, i hope not sour..

Well yeast did its job, FG 1.002!! 5.9% !

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-04-13 09:42 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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