Sinaasaison - Orange Peel Saison - Beer Recipe - Brewer's Friend

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Sinaasaison - Orange Peel Saison

177 calories 15.8 g 17 oz
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Beer Stats
Method: Extract
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 80% (steeping grains only)
Source: ECKraus; David Ackley
Calories: 177 calories (Per 17oz)
Carbs: 15.8 g (Per 17oz)
Created: Wednesday October 28th 2020
1.054
1.010
5.8%
21.2
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.95 lb Briess - LME Pilsen Light4.95 lb LME Pilsen Light 37.6 2 54.5%
1.75 lb Briess - LME Munich1.75 lb LME Munich - (late boil kettle addition) 34.5 8 19.3%
8 oz Honey (Buckwheat)8 oz Honey (Buckwheat) - (late boil kettle addition) 35 2 5.5%
6 oz Brown Sugar6 oz Brown Sugar - (late boil kettle addition) 45 15 4.1%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 2.8%
4 oz Honey4 oz Honey - (late boil kettle addition) 35 2 2.8%
129.20 oz / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L 35 15 11%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.4 Boil 60 min 13.52 33.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 4.4 Boil 30 min 5.2 16.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 4.4 Boil 10 min 2.45 16.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.4 Dry Hop at 70 °F 3 days 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Coriander Seed Spice Boil 20 min.
0.25 oz Coriander Seed Spice Boil 10 min.
1 tsp Wyeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 10 min.
8 oz Sweet Orange Peel Flavor Primary 3 days
0.50 oz Juniper berries Spice Primary 3 days
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
83 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6 oz       Temp: 83 °F       CO2 Level: 2.56 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 16.1 8.5 11.1 74 143
Hard water from tap, let sit over night to declorinate.
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Steeping 155 °F 150 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.08 g | 16.3 qt) 3.25 13  
Mash volume with grains (equipment estimates 4.08 g | 16.3 qt) 3.35 13.4  
Grain absorption losses (steeping) -0.16 -0.6  
Volume increase from sugar/extract (early additions) 0.41 1.6  
Pre boil volume (equipment estimates 4.33 g | 17.3 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.24 1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 3 12  
Top off amount 2.5 10  
Going into fermentor 5.5 22  
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: 5.75 23
Equipment Profile Used: System Default
 
Notes

Add Pilsen Light LME to boil kettle containing 3 gallons of target temp water; adjust final volume to 3.5 gallons. Steep grains in bag for 30 minutes and remove. Conduct boil and make additions as indicated. At flame out, remove kettle from heat and add late addition Munich LME, honey and brown (demarara) sugar, stirring to dissolve. Whirlpool, chill and add enough distilled water to make up 5.5 gallons in fermentor. Pitch yeast at 75 F and ferment; raise fermentation temp to 83F after 24 hours. After 3 days, blanch in boiling water fresh Honey Murcott orange peels and add with juniper berries (also blanched) and hops. Remove orange peels after 24 hours. Lower temperature to 75F and ferment for 14 more days. Bottle (~20 L).

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  • Last Updated: 2021-01-30 17:54 UTC