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Hoodie Weather Saison

245 calories 23 carbs
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mike
Calories: 245 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Wednesday August 28th 2019
1.074
1.015
7.77%
30.64
13.94
n/a
 
Brew Log History

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Fermentables
Amount Fermentable PPG °L Bill %
13 lb Belgian - Pilsner13 lb Pilsner 37 1.6 81.3%
1 lb American - Caramel / Crystal 30L1 lb Caramel / Crystal 30L 34 30 6.3%
0.5 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.1%
0.5 lb United Kingdom - Extra Dark Crystal 120L0.5 lb Extra Dark Crystal 120L 33 120 3.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
16 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 25.94 66.7%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 10 min 4.7 33.3%
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 374 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56.6 10.9 9.8 42.4 68.2 61.8
Malts: Used Mecca Opal Toffee (Caramel 30) and Simpson's DRC (UK Caramel 120)

Yeast: Adding Wyeast French Saison 5711 after 60% attenuation to finish fermentation.

Water: 25% diluted with RO.
Mash Water
GypsumL: 1.2g
Epsom: .5g
Calcium Chloride: 1.2g
Lactic Acid: 1mL

Sparge Water:
Gypsum: 1g
Epsom: .4g
Calcium Chloride: 1g
Lactic Acid: 2.8 mL
Mash Chemistry and Brewing Water Calculator
Author: Mike, Method: All Grain, Style: Saison, ABV 7.77%, IBU 30.64, SRM 13.94, Fermentables: (Pilsner, Caramel / Crystal 30L, Caramel / Crystal 60L, Extra Dark Crystal 120L, Flaked Oats) Hops: (Domestic Hallertau)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-15 15:31 UTC
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