Saison 0.0 - Beer Recipe - Brewer's Friend

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Saison 0.0

357 calories 31.1 g 568 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29.6 liters
Post Boil Size: 20.6 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 357 calories (Per 568ml)
Carbs: 31.1 g (Per 568ml)
Created: Sunday May 31st 2020
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7.4%
31.8
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 kg United Kingdom - Pilsen5.7 kg Pilsen 36 1.8 81.9%
0.38 kg Flaked Oats0.38 kg Flaked Oats 33 2.2 5.5%
0.34 kg Simpsons - Munich Malt0.34 kg Munich Malt 36.8 8 4.9%
0.16 kg Corn Sugar - Dextrose0.16 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.3%
0.38 kg Flaked Wheat0.38 kg Flaked Wheat 34 2 5.5%
6.96 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Willamette45 g Willamette Hops Pellet 5.7 Boil 60 min 29.94 60%
15 g Tettnanger15 g Tettnanger Hops Pellet 3 Boil 10 min 1.9 20%
5 g Tettnanger5 g Tettnanger Hops Pellet 3 Boil 0 min 6.7%
10 g Saaz10 g Saaz Hops Pellet 2.2 Boil 0 min 13.3%
75 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g coriander seed Spice Boil 10 min.
10 g ginger Spice Boil 10 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (custom):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 250 g       Temp: 18 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.1 L Strike 70 °C 60 °C 20 min
3.2 L Infusion 100 °C 67 °C 45 min
5.8 L Infusion 100 °C 75 °C 10 min
17 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 1.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.8 L/kg 11.9
Mash volume with grains (equipment estimates 15 L) 16.4
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 25.2 L) 25.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.4 L) 29.6
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20.6
Top off amount 1.4
Going into fermentor 22
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

coriander - dry fry & crack

Hit OG of 1.062 due to volume issues with mash
added a second yeast strain for secondary (US-05)
approx ABV at bottling of 6.5-6.6% (hit FG)

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  • Last Updated: 2021-07-08 10:44 UTC