Arroyo De Oro Saison - Beer Recipe - Brewer's Friend

Arroyo De Oro Saison

166 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.32 gallons
Post Boil Size: 6.07 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Thursday August 26th 2021
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False Fall Saison

by Drew Beechum

OG: 1.061 FG: 1.014 ABV: 6.2% IBU: 33

1.051
1.007
5.8%
34.6
7.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Vienna10 lb Vienna 35 4 80%
2 lb Flaked Rye2 lb Flaked Rye 36 2.8 16%
0.50 lb American - Victory0.5 lb Victory 34 28 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Leaf/Whole 8.6 First Wort 0 min 16.32 28.6%
0.25 oz Nugget0.25 oz Nugget Hops Leaf/Whole 14 Boil 60 min 11.29 14.3%
0.50 oz Sterling0.5 oz Sterling Hops Leaf/Whole 8.7 Boil 15 min 6.96 28.6%
0.50 oz Crystal0.5 oz Crystal Hops Leaf/Whole 4.3 Boil 0 min 28.6%
1.75 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.69 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
 
Yeast
The Yeast Bay - Wallonian Farmhouse
Amount:
1 Each
Cost:
Attenuation (avg):
84.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
The Yeast Bay - Beersel Brettanomyces Blend
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
70 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Yeast:
The main yeast strain is The Yeast Bay's Wallonian Saison Strain at which I fermented the beer at 72 degrees for 2 weeks

Following Primary fermentation I added The Yeast Bay's Beersals Brett blend and aged for 2 months.



Special Instructions / Notes:
I entered this beer into a competition in which both judges said there was a a bit too much brett character. I would maybe suggest leaving the beer in primary for a bit longer to dry the beer out a bit more or lower the mash temp. The main yeast stain produced a nice spice and a little funk while the brett took over to create flavors of pears and apple skins.

View Count: 679
Brew Count: 0
Last Updated: 2021-08-26 04:19 UTC

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