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Coffee Saison

Method: BIAB
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)

Created: Friday December 6th 2019

Original Gravity:

1.044

Final Gravity:

1.008

ABV (standard):

4.8%

IBU (tinseth):

21.3

SRM (morey):

4.6

Mash pH

5.4

Cost $

n/a

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Brew Log History

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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	American - Pilsner6 lb Pilsner	37	1.8	67.9%
1.40 lb	American - Red Wheat1.4 lb Red Wheat	38	2.5	15.8%
1 lb	American - Vienna1 lb Vienna	35	4	11.3%
5 oz	Canadian - Honey Malt5 oz Honey Malt	37	25	3.5%
2 oz	American - Aromatic Malt2 oz Aromatic Malt	35	20	1.4%
8.84 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Northern Brewer0.75 oz Northern Brewer Hops		Pellet	7.8	Boil	45 min	21.26	100%
0.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.75 oz	Northern Brewer (Pellet)		21.26	100%
0.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.83 gal		Infusion	--	148 °F	75 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Lactic acid		Water Agt	Mash	--

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) 80 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Charlotte, NC Homebrewing

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

Notes

Mash at 148°F (64°C) for 75 minutes, then sparge at 168°F (76°C). Boil for 90 minutes, following the hops schedule. Cool, oxygenate, and pitch the yeast.

Ferment in the primary for 1 day at 72°F (22°C) and then let the fermentation temperature free rise to 78°F (26°C). At terminal gravity, rack to a secondary and cold crash if possible to clarify. Blend in cold-brewed coffee before bottling or kegging.

To prepare the coffee: Brew 8 oz (227 g) of medium-ground coffee (preferably an Ethiopian sun-dried or your favorite fruit-forward, light-roasted coffee) using about 45 fl oz (1.3 l) of cold water. Allow to brew for 8−16 hours. Filter out the grounds.

Last Updated and Sharing

189

Views

Brews

Public: Yup, Shared
Last Updated: 2019-12-09 14:16 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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Coffee Saison

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