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IMPERIAL SAISON

261 calories 25 carbs
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 15.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 261 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created Thursday October 10th 2019
1.079
1.017
8.2%
25.67
5.31
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
35 lb Briess - Brewers Malt 2-Row35 lb Brewers Malt 2-Row 37 1.8 76.1%
2 lb German - Munich Light2 lb Munich Light 37 6 4.3%
2 lb Briess - Rye Malt2 lb Rye Malt 36.8 3.7 4.3%
2 lb Briess - Carapils Malt2 lb Carapils Malt 34.5 1.5 4.3%
5 lb The Swaen - WhiteSwaen Classic5 lb WhiteSwaen Classic 37.7 2 10.9%
46 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Pellet 10.9 Boil 60 min 23.08 33.3%
1.5 oz Yakima Chief Hops - German Tettnang1.5 oz German Tettnang Hops Pellet 4.5 Boil 10 min 2.59 25%
1.5 oz Yakima Chief Hops - German Tettnang1.5 oz German Tettnang Hops Pellet 4.5 Aroma 0 min 25%
1 oz Yakima Chief Hops - German Tettnang1 oz German Tettnang Hops Pellet 4.5 Dry Hop 4 days 16.7%
 
Mash Guidelines
Amount Description Type Temp Time
17.2 gal MASH IN Infusion 150 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
5 Each
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 542 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
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 22.69 90.8  
Strike water volume at mash thickness of 1.5 qt/lb 17.25 69  
WARNING: Mash tun capacity exceeded.
Volume required: 20.9 gal. Reduce mash thickness 		   
Remaining sparge water volume 5.44 21.8  
Grain absorption losses -5.75 -23  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 16.69 66.8  
Boil off losses -1.5 -6  
Hops absorption losses -0.19 -0.8  
Amount going into fermentor 15 60  
Total: 22.69 90.8
 
Notes

Mash with 2 pounds rice hulls to prevent stuck sparge.

At flame out: chill wort to 65°F. Pitch 5 packets of WLP590 French Saison Ale Yeast (per White Labs customer support). Open ferment with tinfoil.

Over next 48 hours, increase fermentation temperature to 75°F.

Primary: 7-14 days

Secondary: 7 days

Age in medium-char french oak barrel 6 months minimum.




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  • Last Updated: 2019-10-10 18:22 UTC