Saison de Noel - Beer Recipe - Brewer's Friend

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Saison de Noel

230 calories 15.3 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.75 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.113 (recipe based estimate)
Post Boil Gravity: 1.141 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: Brian Mulholland
Calories: 230 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Saturday September 5th 2020
1.071
1.006
8.5%
30.2
23.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - LME Pilsen Light6 lb LME Pilsen Light 37.6 2 60%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 10%
1 lb Briess - DME Pilsen Light1 lb DME Pilsen Light 45 2 10%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 10%
9 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 5%
0.25 lb Weyermann - Carafa III0.25 lb Carafa III 32 525 2.5%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 14 Boil 60 min 30.2 100%
1 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
90 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 327 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 72 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.43 g | 13.7 qt) 2.22 8.9  
Mash volume with grains (equipment estimates 3.43 g | 13.7 qt) 2.3 9.2  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.66 2.6  
Pre boil volume (equipment estimates 3.96 g | 15.8 qt) 2.75 11  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 2.5 10  
Top off amount 2.5 10  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.72 18.9
Equipment Profile Used: System Default
 
Notes

From Northern Brewer's "Saison de Noel" kit. I've focused a lot on the yeast; I'm changing from NB's default option (Wyeast 3711 French Saison) to White Labs WLP565, Belgian Saison I. Based on what I've read, it sounds like WLP565 has better Belgian flavors which is what I want... although the fermentation can be trickier with WLP565, some people say it has a tendency to stall. The consensus seems to be to run the fermentation close to 90 degrees, and use loose foil rather than an airlock on the carboy. I'm targeting a low Final Gravity, ideally close to 1.001 but if it gets below 1.008 then I'll be happy.

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  • Last Updated: 2020-09-05 07:07 UTC