Home
Ale Abacus
Mobile Apps
Recipes
Tutorials
sign up
|
login
×
Brewer Login
Username
Password
Forgot Password?
Remember Me
×
Brewer Registration
Username
Password
Confirm Password
Email
×
Edit Recipe Information
Name
Brewer
Brew Date
IBU Formula
Rager
Tinseth
Garetz
Units
Standard
Metric
Private
Boil Volume
gal.
Boil Length
min.
Target Volume
gal.
Mash Efficiency
%
Mash Length
min.
Style
American Amber Ale
American Barleywine
American Brown Ale
American IPA
American Pale Ale
American Stout
American Wheat or Rye
Applewine
Baltic Porter
Belgian Blond Ale
Belgian Dark Strong Ale
Belgian Dubbel
Belgian Golden Strong Ale
Belgian Pale Ale
Belgian Specialty Ale
Belgian Tripel
Berliner Weisse
Biere de Garde
Blonde Ale
Boehmian Pilsner
Braggot
Brown Porter
California Common Beer
Christmas & Winter Specialty S
Classic American Pilsner
Classic Rauchbier
Common Cider
Common Perry
Cream Ale
Cyser (Apple Melomel)
Dark American Lager
Doppelbock
Dortmunder Export
Dry Mead
Dry Stout
Dunkelweizen
Dusseldorf Altbier
Eisbock
English Barleywine
English Cider
English IPA
Extra Special & Strong Bitter
Flanders Brown Ale & Oud Bruin
Flanders Red Ale
Foreign Extra Stout
French Cider
Fruit Beer
Fruit Cider
Fruit Lambic
German Pilsner
Gueuze
Imperial IPA
Irish Red Ale
Kolsch
Light American Lager
Maibock & Helles Bock
Metheglin
Mild
Munich Dunkel
Munich Helles
New England Cider
Northern English Brown Ale
Northern German Altbier
Oatmeal Stout
Oktoberfest & Maerzen
Old Ale
Open Category Mead
Other Fruit Melomel
Other Smoked Beer
Other Specialty Cider & Perry
Premium American Lager
Pyment (Grape Melomel)
Robust Porter
Roggenbier
Russian Imperial Stout
Saison
Schwarzbier (Black Beer)
Scottish Export 80
Scottish Heavy 70
Scottish Light 60
Semi-Sweet Mead
Southern English Brown
Special, Best & Premium Bitter
Specialty Beer
Spice, Herb & Vegetable Beer
Standard & Ordinary Bitter
Standard American Lager
Straight (Unblended) Lambic
Strong Scotch Ale
Sweet Mead
Sweet Stout
Traditional Bock
Traditional Perry
Vienna Lager
Weizen & Weissbier
Weizenbock
Witbier
Wood-Aged Beer
Style Category
Style Type
Notes
×
Add Fermentable
Fermentable
Weight
lbs.
oz.
Color
°L
Potential
Type
Grain
Sugar
Extract
Dry Extract
Adjunct
SG
0
×
Add Hops
Hops
Weight
oz.
Alpha Acid
%
Use
Boil
Dry Hop
Mash
First Wort
Aroma
Time
min.
day(s)
Form
Whole
Pellet
Plug
IBU
0
×
Add Yeast
Yeast
Attenuation
Flocculation
Low
Low/Med
Medium
Med/High
High
Very High
Min Temperature
°F
Max Temperature
°F
×
Add Misc
Misc
Type
Spice
Fining
Water Agent
Herb
Flavor
Other
Amount
Use
Boil
Bottling
Mash
Primary
Secondary
Time
min.
day(s)
×
Save As...
Name
×
Import BeerXML...
Convert To US Standard Units
×
Edit Mash Information
Name
Brewer
Brew Date
Boil Volume
gal.
Units
Standard
Metric
Thermal Loss
°F
Efficiency
%
Method
Single Infusion
Double Infusion
Single Decoction
Double Decoction
Triple Decoction
Sparge Method
Fly
Batch
Grain Temp
°F
Initial Grist Ratio
qt./lb.
Absorption Rate
gal./lb.
Mash Notes
×
Add Mash Step
Name
Type
Infusion
Decoction
Temperature
Length
min.
Target Temp
°F
Infusion Amount
gal.
Infusion Temp
°F
Grist Ratio
0
qt./lb.
×
Add Sparge Step
Name
Length
min.
Target Temp
°F
Water Amount
gal.
Water Temp
°F
×
Edit Your Preferences
Default Units
Standard
Metric
IBU Formula
Rager
Tinseth
Garetz
Mash Method
Single Infusion
Double Infusion
Single Decoction
Double Decoction
Triple Decoction
Sparge Method
Fly
Batch
Recipes
Login
to see your recipe list or
Sign Up
to start saving your recipes.
new
delete
xml
save as...
save
Cherry Saison
Ingredients
Mash Schedule
beta
Tweet
Recipe Information
edit
Details
Name:
Cherry Saison
Brewer:
elliotbonilla
Brew Date:
IBU Formula:
Rager
Units:
standard
Private:
Yes
Boil
Boil Volume:
4.5 gal.
Boil Length:
60 min.
Target Volume:
5 gal.
Style
Name:
Saison
Category:
Belgian and French Ale - 16C
Type:
Ale
Notes
Fermentables
add
Variety
Amount
Color
Potential
SG
Grist%
Briess Pilsen Light LME
8 lbs.
2 °L
1.034
1.041
82%
Munich Malt
1 lbs.
9 °L
1.037
1.006
10%
Vienna Malt
12 oz.
4 °L
1.036
1.004
8%
Total
9 lbs. 12.00 oz.
5 SRM
1.050
Hops
add
Hops
Amount
AA%
Use
Time
Type
IBU
Haulertau Germany (Germany)
0.5 oz.
5.25
Boil
60 min.
Pellet
11
Haulertau Germany (Germany)
0.5 oz.
5.25
Boil
30 min.
Pellet
9
Total
1.00 oz.
20
Yeasts
add
Yeast
Attenuation%
Flocculation
Min Temperature
Max Temperature
Belgian Saison I WLP565
70
Medium
68 °F
75 °F
Miscs
Add
Misc
Type
Amount
Use
Time
Cherry Puree
Flavor
3 lbs.
Primary
0 min.
Belgian Candi Sugar
Other
1 lbs.
Boil
30 min.
Mash Information
edit
Details
Name:
Cherry Saison
Brewer:
elliotbonilla
Brew Date:
Boil Volume:
4.5 gal.
Units:
standard
Thermal Loss:
3°F
Mash Efficiency:
75%
Mash Method:
single infusion
Sparge Method:
fly
Grain Temp:
72 °F
Initial Grist Ratio:
1.50 qt./lb.
Absorption Rate:
0.15 gal./lb.
Notes
Mash Steps
add
Please add fermentables to setup mash steps
Step Name
Type
Length
Target Temp
Infusion Amount
Infusion Temp
Grist Ratio
Saccharification
infusion
60 min.
155.0 °F
3.66 gal.
168.6 °F
1.50
Total
1 hour
3.66 gal. (runoff:
2.19 gal.
)
Sparge Steps
add
Mash runoff is over the boil volume
Step Name
Length
Target Temp
Water Amount
Water Temp
Fly Sparge
0 min.
170.0 °F
2.31 gal.
170.0 °F
Total
0 min
2.31 gal.
Type
all-grain
OG
1.050
style
1.048 - 1.065
FG
1.015
style
1.002 - 1.012
Color
5 SRM
style
5 - 14
IBU
20
style
20 - 35
ABV
4.6%
style
5 - 7
Cal.
166
per 12oz.
