Brew Log History
Target 75°F
Ambient: {{ stats.ambient | number:0 }} °F
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:0 }} / 12 oz
Carbs: {{ stats.carbs | number:0 }}g / 12 oz
Readings: {{ readings.length | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Willamette1 oz Willamette Hops |
Pellet |
4.5 |
Boil
|
60 min |
18.32 |
50% |
|
1 oz |
Amarillo1 oz Amarillo Hops |
Pellet |
8.6 |
Whirlpool at 200 °F
|
15 min |
12.88 |
50% |
Hops Summary
|
Amount
|
Variety
|
IBU
|
Bill %
|
|
1 oz |
Willamette0.99999999771257 oz Willamette Hops |
18.32 |
50% |
|
1 oz |
Amarillo0.99999999771257 oz Amarillo Hops |
12.88 |
50% |
|
2 oz
|
Total
|
|
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Temp
|
Time
|
|
3.5 gal |
Sacch' |
Fly Sparge |
154 °F |
60 min |
|
6.5 gal |
Mash Out |
Fly Sparge |
175 °F |
60 min |
|
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Type
|
Use
|
Time
|
|
1 each |
Whirlfloc
|
Other |
Boil |
15 min. |
|
0.5 tsp |
Yeast Nutrient
|
Other |
Boil |
15 min. |
|
1 tbsp |
5.2 pH Buffer
|
Water Agt |
Mash |
1 hr. |
Yeast
|
Danstar - Belle Saison Yeast
|
|
Amount:
|
1 Each |
|
Attenuation (avg):
|
80%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
63 - 75 °F |
Starter:
|
No |
|
Fermentation Temp:
|
75 °F
|
Pitch Rate:
|
1.25 (M cells / ml / ° P)
343 B cells required
|
|
|
Imperial B64
|
|
Amount:
|
1 Each |
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
|
Fermentation Temp:
|
75 °F
|
Pitch Rate:
|
1.25 (M cells / ml / ° P)
343 B cells required
|
|
|
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: Keg
Amount: 11.2 psi @ 40F
CO2 Level: 2.4 Volumes |
Target Water Profile
Battre L'oie Saison
Notes
Battre L’oie Saison is one of three Big Brew 2017 official homebrew recipes. To view all official recipes, or to find a Big Brew event near you, visit the Big Brew for National Homebrew Day webpage. You can also view the extract version of this homebrew recipe.
The following is an excerpt from John Palmer’s newly updated book How to Brew:
“The overall character of the beer is a dry, grainy malt character, firm bitterness and mineral structure, with lots of aromatics coming from the yeast. Saison is a good base for adding spices or fruit, but these are variations on the style; normally these flavors and aromas come from the saison yeast.”
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-04-21 13:30 UTC
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