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Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 26.1 IBUs 19.6 SRM 1.070 1.018 6.8 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 16 C 1.048 - 1.065 1.002 - 1.012 20 - 35 5 - 14 2.3 - 2.9 5 - 7 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 8.336 lbs 55.51
Vienna Malt 4.584 lbs 30.53
Caramunich Malt 13.48 oz 5.61
Munich Malt 13.34 oz 5.55
Carafa II 6.74 oz 2.81

Hops

Name Amount Time Use Form Alpha %
Styrian Goldings 1.23 oz 60 min Boil Pellet 5.4
Saaz 1.23 oz 15 min Boil Leaf 3.8

Yeast

Name Lab Attenuation Temperature
French Saison (3711) Wyeast Labs 80% 65°F - 77°F

Mash

Step Temperature Time
Protein Rest 131°F 15 min
Saccharification 145°F 60 min
Mash Out 158°F 10 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F