Scirocco II - Beer Recipe - Brewer's Friend

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Scirocco II

194 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 24.13 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 194 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Monday July 27th 2020
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French Saison

by FORZA-RI

OG: 1.053 FG: 1.006 ABV: 6.3% IBU: 23

1.064
1.008
7.3%
24.7
5.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.45 kg Munich0.45 kg Munich 37 6 7.1%
5.50 kg Belgian - Pilsner5.5 kg Pilsner 37 1.6 86.6%
0.34 kg Belgian - Wheat0.34 kg Wheat 38 1.8 5.4%
0.06 kg Belgian - CaraMunich0.06 kg CaraMunich 33 50 0.9%
6.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Domestic Hallertau50 g Domestic Hallertau Hops Pellet 4 Boil 60 min 24.74 70.4%
21 g Domestic Hallertau21 g Domestic Hallertau Hops Pellet 4 Aroma 0 min 29.6%
71 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
3 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 313 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 188 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.1 L Infusion 64 °C 64 °C 90 min
11.4 L Sparge 76 °C -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.1
Mash volume with grains 23.2
Grain absorption losses -6.4
Remaining sparge water volume 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 24.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 15.2 L) 20
Estimated amount in fermentor 20
Total: 31.4  
Equipment Profile Used: System Default
 
Notes
  • start fermenting at 20 degr.
  • increase fermentation to 27 degr.
Last Updated and Sharing
 
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  • Last Updated: 2022-04-20 04:52 UTC