Cottage House Saison - Beer Recipe - Brewer's Friend

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Cottage House Saison

200 calories 17.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 68% (brew house)
Rating:
4.00 (1 Review)

Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Monday July 27th 2020
1.061
1.011
6.6%
34.0
6.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb Finland - Pilsner Malt9.25 lb Pilsner Malt 37 2 71.2%
1.75 lb American - White Wheat1.75 lb White Wheat 40 2.8 13.5%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.8%
0.25 lb American - Victory0.25 lb Victory 34 28 1.9%
0.25 lb German - CaraMunich II0.25 lb CaraMunich II 34 46 1.9%
1 lb Honey1 lb Honey 35 2 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Millenium0.33 oz Millenium Hops Pellet 16.3 Boil 60 min 18.87 14.2%
1 oz Crystal1 oz Crystal Hops Pellet 3.8 Boil 30 min 10.25 42.9%
1 oz Crystal1 oz Crystal Hops Pellet 3.8 Boil 10 min 4.83 42.9%
2.33 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
2.20 g Wyeast - Beer Nutrient Water Agt Boil 5 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
1.20 g Gypsum Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 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
Cville Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61.8 11.1 29 94.1 88.7 0.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.25 gal BIAB single influsion Infusion 153 °F 148 °F 90 min
0.5 gal BIAB "sparge" in bucket Batch Sparge 170 °F 165 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.75 g | 35 qt) 8.67 34.7  
Mash volume with grains (equipment estimates 9.71 g | 38.9 qt) 9.63 38.5  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.09 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.67 34.7
Equipment Profile Used: System Default
 
Notes

Tweaked this popular recipe: https://www.homebrewtalk.com/threads/cottage-house-saison.254684/

1.5 tsp fresh ground black pepper at 5 min, 1# honey added at 1 min

Mash temp dropped too low (was 145 for 45 min), reduced efficiency (expected 68%, only achieved 63%)

68 deg for 4 days (sitting in bath of water, will let slowly self rise), then bring up to 78 for 3 weeks, return to 68 for 1 week. No secondary. Bottle at ~4 weeks, bottle condition for 6 weeks.

FG was 1.003, WY3711 is a beast! 7.5% ABV, higher than expected.

First tasting at 2 weeks bottled: Pretty dang good! Looking forward to enjoying them after another month of conditioning. So far, nicely balanced, the driving flavor is the yeast (which I love), and definitely left me wanting more. It definitely hid the 7.5% ABV and is an excellent saison!

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  • Last Updated: 2020-09-08 18:44 UTC