Hibiscus Saison - Beer Recipe - Brewer's Friend

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Hibiscus Saison

162 calories 12.1 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: 8.61 gallons
Post Boil Size: 7.61 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Grey Cat Brewing
Calories: 162 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Monday June 22nd 2020
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OG: 1.061 FG: 1.015 ABV: 6.0% IBU: 14

1.050
1.006
5.8%
14.6
3.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Castle Malting - Château Pilsen 2RS8 lb Château Pilsen 2RS 37 1.9 77.6%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 9.7%
0.50 lb Briess - Brewers Red Wheat Flakes0.5 lb Brewers Red Wheat Flakes 32.2 2 4.8%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 4.8%
5 oz Weyermann - Acidulated5 oz Acidulated 27 3.4 3%
10.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Yakima Valley Hops - GR Hersbrucker1.6 oz GR Hersbrucker Hops Pellet 2.3 Boil 30 min 10.32 53.3%
1.40 oz Yakima Valley Hops - GR Hersbrucker1.4 oz GR Hersbrucker Hops Pellet 2.3 Boil 10 min 4.26 46.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
5.40 g Gypsum Water Agt Mash 1 hr.
2.50 oz Hibiscus Dried / 0 Ounces Flavor Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
0.68 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Stranda Kviek Ale Yeast WLP519
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
72 - 98 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.28 psi       Temp: 36 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Legacy - GreyCat - Rustic Saison
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115 6 10 105 100 0
75% distilled
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.19 gal Strike 165 °F 148 °F 60 min
6.61 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.19 12.8  
Mash volume with grains 3.97 15.9  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume (equipment estimates 5.36 g | 21.5 qt) 6.86 27.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 8.61 34.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7.61 30.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.61 g | 30.4 qt) 5.5 22  
Total: 10.05 40.2
Equipment Profile Used: System Default
 
Notes

Source water, distilled water and phosphoric acid measurements are for my local water. Use your methods to get to target water profile and mash pH of 5.4 and sparge pH no more than 6.

Ferment at 68F and allow to free rise for 14 days or until terminal gravity.

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  • Last Updated: 2021-01-09 21:53 UTC