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Bale so hard

134 calories 14 carbs
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 24.6 liters (ending kettle volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.018 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: https://www.homebrewersassociation.org/homebrew-recipe/bale-hard-dry-hopped-saison/
Calories: 134 calories (Per 355mL)
Carbs: 14 g (Per 355mL)
Created Sunday January 26th 2020
1.041
1.010
4.17%
34.1
9.56
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4.7 kg American - Pale Ale4.7 kg Pale Ale 37 3.5 100%
4.7 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
14 g HBC 43814 g HBC 438 Hops Pellet 16.6 Boil 45 min 29.22 24.4%
8.4 g Mosaic8.4 g Mosaic Hops Pellet 11.7 Boil 10 min 4.88 14.6%
14 g HBC 43814 g HBC 438 Hops Pellet 16.6 Dry Hop 5 days 24.4%
21 g Mosaic21 g Mosaic Hops Pellet 11.7 Dry Hop 5 days 36.6%
 
Mash Guidelines
Amount Description Type Temp Time
L Batch Sparge 66 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
2 tsp yeast nutrient Water Agt Mash 15 min.
1 tsp irish moss Water Agt Mash 15 min.
 
Yeast
French Saison Ale M29
Amount:
1 Each
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 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
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 10.84 43.4  
Strike water volume at mash thickness of 1.43764 qt/lb 3.72 14.9  
Remaining sparge water volume 7.12 28.5  
Grain absorption losses -2.59 -10.4  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 8 32  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 6.5 26  
Hops absorption losses -0 -0  
Estimated amount in fermentor 6.5 26  
Total: 10.84 43.4
 
Notes

Single infusion mash at 150° F (66° C).
Primary fermentation at 72° F (21° C) for 5 days.

Secondary fermentation at 67° F (19° C) for 5 to 7 days.

Add 0.5 oz. (14 g) HBC 438 pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days.

Add 0.75 oz. (21 g) Mosaic pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days.

Bottle after 16 days of fermentation. Prime with table sugar, targeting 2.6 volumes (5.2 g/L) of CO2.

Bottle condition at room temperature.

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  • Last Updated: 2020-01-26 10:27 UTC