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Zach's Cucumber Saison

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: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zach Farrell
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)

Created: Thursday September 26th 2019

Original Gravity:

1.056

Final Gravity:

1.010

ABV (standard):

6.0%

IBU (tinseth):

16.3

SRM (morey):

8.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Briess - Pilsen Malt 2-Row10 lb Pilsen Malt 2-Row	37	1.2	83.3%
1 lb	Briess - Aromatic Munich Malt 20L1 lb Aromatic Munich Malt 20L	35.4	20	8.3%
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L	34	40	8.3%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.2	Boil	45 min	10.64	33.3%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.2	Boil	20 min	3.51	16.7%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.2	Boil	10 min	2.1	16.7%
1 oz	Wakatu1 oz Wakatu Hops	Pellet	8.4	Boil	0 min		33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)	16.25	66.7%
1 oz	Wakatu (Pellet)		33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	150 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	10 min.
0.50 tsp	Wyeast - Beer Nutrient	Water Agt	Mash	15 min.
5 each	Cucumber	Flavor	Kegging	--

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 101 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

5 large cucumbers. Peel, slice, freeze for two days. Then thaw, puree, strain, and add straight to keg. Ferment in low 70s.

Batch 1 November 19. Too cucumbery. Will try 2-3 in next batch

Batch 2 4/26/20. Mashed at 150-151. Pre-boil 1.040@100=1.046. Subbed Nelson-Sauvin for Wakatu. Color lighter than last time. Still kinda coppery.
OG = 1.055@78= 1.057
Still bubbling at 3 weeks. FG=1.002 @68 = 1.003. And still bubbling every 5-6 secs.
Went ahead and kegged with 3 cukes.

Last Updated and Sharing

200

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Brews

Public: Yup, Shared
Last Updated: 2020-06-09 15:59 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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