Siason 7

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brandon
Calories: 144 calories (Per 12oz)
Carbs: 13 g (Per 12oz)

Created Monday June 3rd 2019

Original Gravity:

1.044

Final Gravity:

1.008

ABV (standard):

4.72%

IBU (tinseth):

25.95

SRM (morey):

3.45

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	American - Pilsner15 lb Pilsner	37	1.8	78.9%
2 lb	German - Vienna2 lb Vienna	37	4	10.5%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	10.5%
19 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	6	Boil	60 min	21.97	50%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	6	Boil	10 min	3.98	25%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	6	Boil	0 min		25%

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	East Kent Goldings	21.97	100%
4 oz	Total

Mash Guidelines

Amount	Type	Temp	Time
qt	Temperature	110 °F	30 min
qt	Temperature	142 °F	30 min
qt	Fly Sparge	148 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.1 tbsp	Yeast additive	Water Agt	Boil	15 min.

Yeast

Danstar - Belle Saison Yeast

Amount:	1 Each
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	63 - 75 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 358 B cells required

Yeast Pitch Rate and Starter Calculator

Target Water Profile

Stone City, Iowa

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Gallons	Quarts
Total mash water needed	15.78	63.1
Strike water volume at mash thickness of 1.5 qt/lb	7.13	28.5
Remaining sparge water volume	8.65	34.6
Grain absorption losses	-2.38	-9.5
Mash Lauter Tun dead space	-0.25	-1
Amount going into kettle	13.15	52.6
Boil off losses	-1.5	-6
Hops absorption losses	-0.15	-0.6
Amount going into fermentor	11.5	46
Total:	15.78	63.1

Batch Performance

Efficiency:

Conversion: 81.9%

Pre-Boil: 76% 28 ppg

Ending Kettle: 81% 29.7 ppg

Brew House: 77% 28.4 ppg

Wort Volume:

11 Gallons

Expected 11.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.044
Actual OG: 1.049

Alcohol and Attenuation:

ABV: 6.04%

Apparent Attenuation: 93.9%
Actual FG: 1.003
Calories per 12oz: 157.1

Amount Packaged:

10 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 107
Pints: 80

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
2019-06-04	-246	Mash Complete	1.042	50.7 Quarts	6/4/2019 4:58 PM	Mash went as follows 30@121 25 to 148 30@148 I added a 1/2 bl of rice hulls to help loosen this up. Flaked wheat can get sticky
2019-06-04	-246	Pre-Boil Gravity	1.042	50.7 Quarts	6/4/2019 4:58 PM
2019-06-04	-246	Boil Complete	1.049	46 Quarts	6/4/2019 4:59 PM
2019-06-04	-246	Brew Day Complete	1.049	44 Quarts	6/4/2019 5:04 PM	By the time I added the yeast starter I was 1qt short of 6 per. Perfect. The dry yeast had about 18hrs on it and was in full Krausen when I pitched it at 76. It worked just like any other yeast I have used. Plan to hold the temp at 74 to start. I also have 10g of kefir leaf soaking in 2oz vodka and plan to add to secondary of one of the fermenters.
2019-06-10	-240	Racked	1.014	41 Quarts	6/10/2019 4:52 PM	This has been held between 73-75. I raised the temp to 75-76 in secondary. This yeast was still active and has been a go getter from the start. I also added 10g of kiefer lime leaf soaked in two oz of vodka, 1/2 tsp of cracked black pepper, and 1/8 tsp pink salt to one fermenter.
2019-06-21	-229	Fermentation Complete	1.003	40 Quarts	6/21/2019 8:43 PM	This reading was 1 even I was thinking. Not sure what that means. Infection? All tasted well for a warm flat beer
2019-06-21	-229	Packaged	1.003	40 Quarts	6/21/2019 8:43 PM

Notes

Using a different yeast as this is what Jerry carries. Spun up as usual, we’ll see. Also plan to add some of the Asian mint leaves at 0 min and chill.

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Last Updated: 2019-06-03 22:17 UTC