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Kitchen Sink Saison

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)
Post Boil Gravity: 13.0 °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

Original Gravity:

13.0 °P

Final Gravity:

2.0 °P

ABV (standard):

5.9%

IBU (tinseth):

23.7

SRM (morey):

5.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Celia (Pellet)	2.51	20.4%
1.45 oz	Goldings (Pellet)	21.15	59.2%
0.50 oz	Saaz (Leaf/Whole)		20.4%
2.45 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.71 gal	Sacc Rest	Strike	152 °F	149 °F	60 min
	Mash Out	Temperature	149 °F	170 °F	10 min
4.56 qt	Fly Sparge	Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	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

296

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Brews

Public: Yup, Shared
Last Updated: 2020-03-29 16:33 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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