Saison Snap

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 40 liters (ending kettle volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Freshwater Brewing Co.
Calories: 172 calories (Per 355mL)
Carbs: 18 g (Per 355mL)

Created Saturday May 16th 2015

Original Gravity:

1.052

Final Gravity:

1.013

ABV (standard):

5.18%

IBU (tinseth):

26.14

SRM (morey):

5.08

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.17 kg	German - Pilsner4.17 kg Pilsner	38	1.6	52.9%
0.77 kg	United Kingdom - Wheat0.77 kg Wheat	37	2	9.8%
0.24 kg	Belgian - Aromatic0.24 kg Aromatic	33	38	3%
1.88 kg	German - Munich Light1.88 kg Munich Light	37	6	23.9%
0.82 kg	Cane Sugar0.82 kg Cane Sugar	46	0	10.4%
7.88 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
54.55 g	Hallertau Hersbrucker54.55 g Hallertau Hersbrucker Hops	Pellet	3.4	Boil	60 min	12.17	29.1%
78.18 g	Saaz78.18 g Saaz Hops	Pellet	3	Boil	30 min	11.83	41.7%
54.55 g	Saaz54.55 g Saaz Hops	Pellet	3	Boil	5 min	2.14	29.1%

Show Summary View

Amount	Variety	IBU	Bill %
54.55 g	Hallertau Hersbrucker54.55 g Hallertau Hersbrucker Hops	12.17	29.1%
132.73 g	Saaz132.73 g Saaz Hops	11.83	70.8%
187.28 g	Total

Mash Guidelines

Amount	Type	Temp	Time
27.3 L	Infusion	67 °C	60 min
L	Fly Sparge	77 °C	60 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
34.55 g	Corriander	Spice	Boil	5 min.

Yeast

White Labs - Belgian Saison I Yeast WLP565

Amount:	1 Each
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	20 - 24 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	-

Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Gallons	Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units
Total mash water needed	16.08	64.3
Strike water volume at mash thickness of 1.43764 qt/lb	5.59	22.4
Remaining sparge water volume	10.49	42
Grain absorption losses	-3.89	-15.6
Mash Lauter Tun dead space	-0.25	-1
Amount going into kettle	11.94	47.8
Volume increase from sugar/extract (early additions)	0.13	0.5
Adjusted starting boil size	12.07	48.3
Boil off losses	-1.5	-6
Amount in kettle at end of boil	10.57	42.3
Hops absorption losses	-0.01	-0
Estimated amount in fermentor	10.56	42.2
Total:	16.08	64.3

Notes

Start Fermentation at 20C. Allow to free rise. No cooling.

Push for FG below 1.010.

Last Updated and Sharing

396

Views

Brews

Public: Yup, Shared
Last Updated: 2015-05-16 04:42 UTC