New saison

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 204 calories (Per 12oz)
Carbs: 15 g (Per 12oz)

Created Friday March 30th 2018

Original Gravity:

1.063

Final Gravity:

1.007

ABV (alternate):

7.61%

IBU (tinseth):

32.83

SRM (morey):

6.59

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	3.75	80.8%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	8.1%
1 lb	Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L)	32	5	8.1%
6 oz	German - Acidulated Malt6 oz Acidulated Malt	27	3.4	3%
12.38 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	12.4	Boil	30 min	32.83	33.3%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Aroma	0 min		33.3%
1 oz	Mandarina Bavaria1 oz Mandarina Bavaria Hops	Pellet	8.5	Aroma	0 min		33.3%

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum0.99999999771257 oz Magnum Hops	32.83	33.3%
1 oz	Saaz0.99999999771257 oz Saaz Hops		33.3%
1 oz	Mandarina Bavaria		33.3%
3 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
19 qt	at 160	Infusion	150 °F	60 min
Starting Mash Thickness: 1.7 qt/lb

Yeast

Wyeast - French Saison 3711

Amount:	1 Each
Attenuation (custom):	85%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	Yes

Yeast Pitch Rate and Starter Calculator

Target Water Profile

portland

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
1	0	2	2	1	9
1 tsp each: CaSO4, CaCl2 0.25 tsp: MgSO4 sparge acidify to 5.3-5.4
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Gallons	Quarts
Total mash water needed	8.45	33.8
Strike water volume at mash thickness of 1.7 qt/lb	4.83	19.3
Remaining sparge water volume	3.61	14.4
Grain absorption losses	-1.42	-5.7
Mash Lauter Tun dead space	-0.25	-1
Amount going into kettle	6.77	27.1
Volume increase from sugar/extract (early additions)	0.09	0.4
Adjusted starting boil size	6.86	27.5
Boil off losses	-1.5	-6
Hops absorption losses	-0.11	-0.5
Amount going into fermentor	5.25	21
Total:	8.45	33.8

Notes

first run: 19-5.6= 13.4 qts
Sparge: 22-13.4= 8.6===9 qts
mash ph: 5.2
pre boil ph: 5.3
og: 1.063
aroma hops pitched at 130F

pitch at 70, rise to 80-84 over 4 days, hold at mid 70 ,seven days
FG: 1.007

Last Updated and Sharing

145

Views

Brews

Public: Yup, Shared
Last Updated: 2018-04-25 20:32 UTC