End of the Saison Black
by Rob DeNunzio


Recipe Specifics

 

Batch Size (Gal):

5.00

Wort Size (Gal):

5.00

Total Grain (Lbs):

14.00

  

  

Anticipated OG:

1.085

Plato:

20.54

Anticipated SRM:

41.4

    

  

Anticipated IBU:

30.0

  

  

Brewhouse Efficiency:

65

 %

  

Wort Boil Time:

60

 Minutes

  

 

Pre-Boil Amounts

 

Evaporation Rate:

15.00

 Percent Per Hour

  

Pre-Boil Wort Size:

5.88

 Gal

  

Pre-Boil Gravity:

1.073

 SG

17.65 Plato

 

Formulas Used

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 %

Grain/Extract/Sugar

 

%

Amount

Name

Origin

Potential

SRM

50.0

7.00 lbs. 

Ultralight LME

America

1.037

2

14.3

2.00 lbs. 

Pilsener

Belgium

1.037

2

7.1

1.00 lbs. 

CaraMunich Malt

Belgium

1.033

75

7.1

1.00 lbs. 

Flaked Oats

America

1.033

2

7.1

1.00 lbs. 

Pale Chocolate Malt

Belgium

1.030

250

7.1

1.00 lbs. 

Wheat Malt

Belgium

1.038

2

3.6

0.50 lbs. 

Roasted Barley

Belgium

1.030

575

3.6

0.50 lbs. 

Turbinado Sugar

Generic

1.046

0


Potential represented as SG per pound per gallon.

Hops

 

Amount

Name

Form

Alpha

IBU

Boil Time

1.00 oz. 

Goldings - E.K.

Pellet

4.75

19.9

60 min

1.00 oz. 

Goldings - E.K.

Pellet

4.75

10.1

30 min

 

Yeast

White Labs WLP565 Belgian Saison I

Water Profile

 

Profile:

Marin County CA

Profile known for:

  

Calcium(Ca):

12.0 ppm

Magnesium(Mg):

10.0 ppm

Sodium(Na):

15.0 ppm

Sulfate(SO4):

17.0 ppm

Chloride(Cl):

13.0 ppm

biCarbonate(HCO3):

74.0 ppm

pH:

8.31

 

 

 

Conduct mini-mash at 147 for 55 minutes.



Notes

 

A tincture of lavender hydrosol, star anise and grains of paradise added to the secondary after active fermentation is complete, allowing two weeks for the flavors to marry before bottling. Saison yeast slow to close fermentation, so allow for a long secondary time.





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