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table saison
A ProMash Recipe Report
BJCP Style and Style Guidelines
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16-C Belgian & French Ale, Saison
Min OG:
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1.048
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Max OG:
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1.080
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Min IBU:
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25
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Max IBU:
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45
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Min Clr:
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5
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Max Clr:
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12
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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12.50
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Anticipated OG:
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1.033
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Plato:
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8.22
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Anticipated SRM:
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2.5
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Anticipated IBU:
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14.7
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Brewhouse Efficiency:
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80
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%
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Wort Boil Time:
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60
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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12.94
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Gal
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Pre-Boil Gravity:
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1.028
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SG
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7.02 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
%
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Amount
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Name
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Origin
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Potential
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SRM
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48.0
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6.00 lbs.
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Pilsener
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Belgium
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1.037
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2
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20.0
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2.50 lbs.
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Flaked Buckwheat
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America
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1.034
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2
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12.0
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1.50 lbs.
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Wheat Malt
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Germany
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1.039
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2
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8.0
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1.00 lbs.
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Flaked Oats
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America
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1.033
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2
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8.0
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1.00 lbs.
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Pale Malt(6-row)
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America
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1.035
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2
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4.0
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0.50 lbs.
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Cara-Pils Dextrine Malt
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1.033
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2
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Potential represented as SG per pound per gallon.
Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.50 oz.
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Magnum
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Pellet
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12.10
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13.5
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60 min
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1.00 oz.
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Hallertau Hersbrucker
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Pellet
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2.50
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1.1
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10 min
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Amount
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Name
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Type
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Time
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0.50 Unit(s)
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Whirlfloc
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Fining
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10 Min.(boil)
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WYeast 3724 Belgian Saison
Mash Type:
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Multi Step
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Grain Lbs:
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12.50
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Water Qts:
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18.75
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Before Additional Infusions
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Water Gal:
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4.69
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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Before Additional Infusions
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Rest
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Temp
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Time
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Acid Rest:
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95
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15 Min
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Protein Rest:
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122
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15 Min
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Intermediate Rest:
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0
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0 Min
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Saccharification Rest:
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149
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60 Min
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Mash-out Rest:
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170
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 5.69 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
buckwheat in recipe is actually spelt.
cereal mash: 1# pils + spelt + ~8qt water, boiled 15min and re-added to main mash to raise it from protein to sac rest.
brew day photo journal
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Generated with ProMash Brewing Software |
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