Battre L’oie Saison

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John Palmer
Calories: 166 calories (Per 12oz)
Carbs: 15 g (Per 12oz)

Created Sunday April 30th 2017

Original Gravity:

1.051

Final Gravity:

1.009

ABV (standard):

5.57%

IBU (tinseth):

25.82

SRM (morey):

3.33

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.6 lb	German - Pilsner6.6 lb Pilsner	38	1.6	66.7%
1.1 lb	German - Vienna1.1 lb Vienna	37	4	11.1%
1.1 lb	German - Wheat Malt1.1 lb Wheat Malt	37	2	11.1%
1.1 lb	Corn Sugar - Dextrose1.1 lb Corn Sugar - Dextrose	46	0.5	11.1%
9.9 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	60 min	17.36	50%
1 oz	Citra1 oz Citra Hops	Pellet	11	Aroma	5 min	8.46	50%

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Willamette0.99999999771257 oz Willamette Hops	17.36	50%
1 oz	Citra0.99999999771257 oz Citra Hops	8.46	50%
2 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
qt		Sparge	153 °F	60 min

Yeast

Wyeast - Belgian Saison 3724

Amount:	1 Each
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	Yes
Fermentation Temp:	62 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 197 B cells required

Yeast Pitch Rate and Starter Calculator

Quick Water Requirements

Water	Gallons	Quarts
Total mash water needed	8.09	32.4
Grain absorption losses	-1.1	-4.4
Volume increase from sugar/extract (early additions)	0.08	0.3
Starting boil volume	7.08	28.3
Boil off losses	-1.5	-6
Hops absorption losses	-0.08	-0.3
Amount going into fermentor	5.5	22
Total:	8.09	32.4

Notes

2017 Big Brew Day recipe

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Last Updated: 2017-05-01 00:16 UTC

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Battre L’oie Saison