Say Hey Kid

Method: Extract
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Swillway Brewing
Calories: 165 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created Sunday June 9th 2019

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

4.9%

IBU (tinseth):

29.68

SRM (morey):

5.12

Mash pH

6.53

Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.6 lb	Briess - LME Pilsen Light6.6 lb LME Pilsen Light	37.6	2	81.5%
1 lb	Briess - DME Bavarian Wheat1 lb DME Bavarian Wheat	44.6	3	12.3%
7.6 lb	Total

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.5 lb	American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L	34	40	6.2%

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.75 oz	Kent Goldings1.75 oz Kent Goldings Hops	Pellet	4.5	Boil at 203 °F	60 min	22.64	41.2%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.4	Boil at 203 °F	20 min	5.92	23.5%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	2.6	Boil at 203 °F	2 min	0.63	23.5%
0.25 oz	East Kent Goldings0.25 oz East Kent Goldings Hops	Pellet	4.5	Aroma at 203 °F	2 min	0.27	5.9%
0.25 oz	Saaz0.25 oz Saaz Hops	Pellet	3.4	Aroma at 203 °F	2 min	0.21	5.9%

Show Summary View

Amount	Variety	IBU	Bill %
1.75 oz	Kent Goldings1.749999995997 oz Kent Goldings Hops	22.64	41.2%
1.25 oz	Saaz1.2499999971407 oz Saaz Hops	5.92	29.4%
1 oz	Styrian Goldings	0.63	23.5%
0.25 oz	East Kent Goldings	0.27	5.9%
4.25 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
7 gal	30 minutes	Steeping	165 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
2.25 g	Epsom Salt	Water Agt	Mash	1 hr.
2.25 g	Calcium Chloride	Water Agt	Mash	1 hr.
2.5 g	Whirlfloc	Water Agt	Boil	20 min.

Yeast

White Labs - Belgian Style Saison Blend WLP568

Amount:	1 Each
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	70 - 80 °F	Starter:	No
Fermentation Temp:	75 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

Method: Dry Malt Extract Amount: 5.4 oz CO₂ Level: 2.2 Volumes

Target Water Profile

Classic Saison

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
52	17	35	20	107	350
Add 1 sodium metabisulfite campden tablet to brew water.

Quick Water Requirements

Water	Gallons	Quarts
Water added to kettle	6.94	27.8
Grain absorption losses (steep / mash)	-0.06	-0.3
Volume increase from sugar/extract (early additions)	0.62	2.5
Starting boil volume	7.5	30
Boil off losses	-1.5	-6
Amount in kettle at end of boil	6	24
Hops absorption losses	-0.16	-0.6
Estimated amount in fermentor	5.84	23.4
Total:	6.94	27.8

Batch Performance

Efficiency:

N/A

Recipe does not have mashable fermentables, so efficiency can't be calculated (efficiency is 100% for sugars and extracts).

Wort Volume:

6 Gallons

Expected 6 Gallons of fermentable wort.
Expected OG: 1.050
Actual OG: 1.050

Alcohol and Attenuation:

ABV: 5.12%

Apparent Attenuation: 78%
Actual FG: 1.011
Calories per 12oz: 164.2

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
2019-06-09	-241	Boil Complete	1.050	6 Gallons	80 °F	6/28/2019 4:38 AM
2019-06-09	-241	Brew Day Complete	1.050	5 Gallons	80 °F	6/28/2019 4:38 AM	Pitched yeast at 80°F.
2019-06-10	-240	Sample			75 °F	6/10/2019 3:10 PM	Fermentation started.
2019-06-12	-238	Sample	1.015		75 °F	6/21/2019 1:50 PM
2019-06-14	-236	Sample			76 °F	6/14/2019 4:45 PM
2019-06-16	-234	Sample	1.012		76 °F	6/21/2019 1:50 PM
2019-06-20	-230	Sample	1.011		76 °F	6/21/2019 1:50 PM
2019-06-23	-227	Fermentation Complete	1.011	4.5 Gallons	75 °F	6/28/2019 4:29 AM	Rack to unitank and begin cold crash.
2019-06-24	-226	Sample			37 °F	6/28/2019 4:37 AM	Begin cold crash.
2019-06-26	-224	Sample			36.5 °F	6/28/2019 4:32 AM	End cold crash.
2019-06-26	-224	Sample			38 °F	6/28/2019 4:35 AM	Begin carbonation at 11psi.

Notes

2.5 g of Whirlfloc is equal to about 1/2 tablet.

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Last Updated: 2019-06-10 16:37 UTC
Snapshot Created: 2019-06-09 17:50 UTC
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