Ooops. I literally just walked in, long story.
Dystopian Saison
Selected Style and BJCP Guidelines
16C-Belgian And French Ale-Saison
Minimum OG: 1.048 SG Maximum OG: 1.065 SG
Minimum FG: 1.002 SG Maximum FG: 1.012 SG
Minimum IBU: 20 IBU Maximum IBU: 35 IBU
Minimum Color: 5.0 SRM Maximum Color: 14.0 SRM
Recipe Overview
Wort Volume Before Boil: 7.00 US gals Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.50 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.50 US gals Volume Of Finished Beer: 5.20 US gals
Expected Pre-Boil Gravity: 1.040 SG Expected OG: 1.051 SG
Expected FG: 1.009 SG Apparent Attenuation: 82.2 %
Expected ABV: 5.6 % Expected ABW: 4.4 %
Expected IBU (using Rager): 31.4 IBU Expected Color (using Morey): 23.3 SRM
BU:GU ratio: 0.62 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 75.0 mins
Fermentation Temperature: 72 degF
Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 7.00 lb 66.7 % 1.7 In Mash/Steeped
German Munich Malt 2.00 lb 19.0 % 2.0 In Mash/Steeped
Sugar - Panela 1.00 lb 9.5 % 1.5 In Mash/Steeped
US Midnight Wheat 0.50 lb 4.8 % 50.0 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
German Hallertauer
Hersbrucker 3.5 % 2.00 oz 29.4 Bagged Pellet Hops 60 Min From End
German Hallertauer
Hersbrucker 3.5 % 0.75 oz 2.0 Bagged Pellet Hops 5 Min From End
Other Ingredients
Ingredient Amount When
Irish Moss 0.25 oz In Boil
Yeast
Wyeast 3726-Farmhouse Ale
Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted
Total Calcium (ppm): 45 Total Magnesium (ppm): 1
Total Sodium (ppm): 98 Total Sulfate (ppm): 108
Total Chloride(ppm): 90 Total Bicarbonate (ppm): 95
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (149F)
Step Type Temperature Duration
Rest at 149 degF 60
Recipe Notes