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Kitchen Sink Saison

171 calories 13.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 10.9 °P (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 171 calories (Per 12oz)
Carbs: 13.9 g (Per 12oz)
Created Friday March 27th 2020
13.0 °P
2.0 °P
5.9%
23.7
5.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian Pale Ale5 lb Belgian Pale Ale 36.8 3.7 52.7%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 5.3%
29 oz Dingemans - Belgian Pilsner Malt29 oz Belgian Pilsner Malt 37 2.1 19.1%
8 oz Castle Malting - Belgian Pale Ale8 oz Belgian Pale Ale 36.8 3.7 5.3%
0.50 lb Castle Malting - Belgian Pale Ale0.5 lb Belgian Pale Ale 36.8 3.7 5.3%
9 oz Weyermann - German - Bohemian Pilsner9 oz German - Bohemian Pilsner 38 1.9 5.9%
8 oz Finland - European Wheat Malt8 oz European Wheat Malt 36.8 2.5 5.3%
1.80 oz Belgian - CaraVienne1.8 oz Belgian - CaraVienne 34 20 1.2%
151.80 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Celia0.5 oz Celia Hops Pellet 3.7 Boil 10 min 2.51 20.4%
1.20 oz Goldings1.2 oz Goldings Hops Pellet 4.7 Boil 60 min 21.15 49%
0.25 oz Goldings0.25 oz Goldings Hops Pellet 4.7 Boil 0 min 10.2%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.6 Boil 0 min 20.4%
2.45 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.71 gal Sacc Rest Strike 149 °F 60 min
Mash Out Temperature 170 °F 10 min
4.56 qt Fly Sparge Sparge 170 °F --
Starting Mash Thickness: 1.75 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 tsp Coriander Spice Boil 10 min.
1 tsp Irish Moss Fining Mash 10 min.
0.90 tsp Wyeast - Beer Nutrient Water Agt Mash 10 min.
1 g Gypsum Water Agt Mash 1 hr.
2.45 ml Lactic acid Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.1 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Clarksburg Neutralized Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 14 9 91 20 211.6
Mash Chemistry and Brewing Water Calculator
 
Notes

Fermentation
Open Ferment. 64 degrees for 3 days, then let 'er rip into the mid 80's and 90's

Priming (Keg)
Add half the amount indicated for keg priming. Bring keg to room temperature before priming.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-03-29 16:33 UTC
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