Brett Saison - Beer Recipe - Brewer's Friend

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Brett Saison

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Monday July 6th 2020
1.054
1.014
5.2%
33.1
6.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Gladfield - American Ale Malt2.5 kg American Ale Malt 37.3 2.54 45.9%
2.30 kg Gladfield - Pilsner Malt2.3 kg Pilsner Malt 37.7 1.93 42.2%
0.15 kg American - Caramel / Crystal 90L0.15 kg Caramel / Crystal 90L 33 90 2.8%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 9.2%
5.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Hallertau Hersbrucker34 g Hallertau Hersbrucker Hops Pellet 4.4 Boil 60 min 15.5 26.8%
29 g Styrian Goldings29 g Styrian Goldings Hops Pellet 2.5 Boil 60 min 7.51 22.8%
19 g Hallertau Hersbrucker19 g Hallertau Hersbrucker Hops Pellet 4.4 Boil 30 min 6.66 15%
17 g Styrian Goldings17 g Styrian Goldings Hops Pellet 2.5 Boil 30 min 3.39 13.4%
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 2.5 Boil 0 min 22%
127 g / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Sydney, NSW, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 15.8
Mash volume with grains (equipment estimates 18.6 L) 19.1
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 21.5 L) 18.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.5 L) 28.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 25.5
Top off amount 0.5
Going into fermentor 26
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Primary fermentation for 6 days until transferred and split into two secondary vessels. Dregs of Orval then put into the secondary and left for 3 months. In one of then secondaries 1kg of Rasberries is then to be added and left for a month until botled. In the other 1kg of mango is to be put in for a month the bottled.

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  • Last Updated: 2020-07-08 04:29 UTC