L'Interimaire 1: Saison Noire - Beer Recipe - Brewer's Friend

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L'Interimaire 1: Saison Noire

149 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Saturday May 30th 2020
1.046
1.007
5.1%
31.2
20.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Vienna7 lb Vienna 35 4 58.9%
23 oz American - Rye23 oz Rye 38 3.5 12.1%
3 oz German - Chocolate Wheat3 oz Chocolate Wheat 31 413 1.6%
12 oz Candi Syrup - Belgian Candi Syrup - D-18012 oz Belgian Candi Syrup - D-180 32 180 6.3%
2 lb Cherry, dark sweet2 lb Cherry, dark sweet 6.4 0 16.8%
8 oz Rice Hulls8 oz Rice Hulls 0 0 4.2%
190 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Jarrylo0.5 oz Jarrylo Hops Pellet 12.6 Boil 45 min 22.15 33.3%
1 oz Santiam1 oz Santiam Hops Pellet 6.5 Boil 10 min 9.03 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
38.45 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 166 °F 152 °F 60 min
3.5 gal Batch Sparge 168 °F -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.85 11.4  
Mash volume with grains 3.58 14.3  
Grain absorption losses -1.14 -4.6  
Remaining sparge water volume (equipment estimates 5.3 g | 21.2 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.29 1.2  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.6 30.4
Equipment Profile Used: System Default
 
Notes

75% Vienna
15% Rye Malt
2% Chocolate Wheat
8% D180 candi syrup

30 IBUs

5g
1066
26 SRM
30 IBUs
72% EF

4.53g 162F for 150F 60 min
168F mash out

EP saison blend
Prime to 3 vol with cherry juice
8oz = 33gm sugar
need 180gm / 43.6 ounces cherry juice

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  • Last Updated: 2020-06-06 23:37 UTC