Bootleg MadFerm Saison - Beer Recipe - Brewer's Friend

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Bootleg MadFerm Saison

177 calories 11.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Friday October 30th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Mecca Grade - Pelton8 lb Pelton 36 2 66.7%
2 lb Mecca Grade - Rimrock (Vienna-style Spring Rye)2 lb Rimrock (Vienna-style Spring Rye) 40 4.8 16.7%
1 lb Simpsons - Golden Naked Oats1 lb Golden Naked Oats 27 7 8.3%
1 lb Mecca Grade - Wickiup (Hard Red Spring Wheat)1 lb Wickiup (Hard Red Spring Wheat) 37 3.3 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - NZ Nelson Sauvin1 oz NZ Nelson Sauvin Hops Pellet 12 Boil at 212 °F 5 min 8.44 16.7%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Boil 5 min 3.52 8.3%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Whirlpool at 190 °F 15 min 2.72 8.3%
1 oz Yakima Valley Hops - NZ Nelson Sauvin1 oz NZ Nelson Sauvin Hops Pellet 12 Whirlpool at 190 °F 15 min 6.54 16.7%
2 oz Yakima Valley Hops - NZ Nelson Sauvin2 oz NZ Nelson Sauvin Hops Pellet 12 Dry Hop 2 days 33.3%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Dry Hop 2 days 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Whirfloc tablet Water Agt Boil 5 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 5 min.
3 g Gypsum Water Agt Mash 0 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
1 g Sea salt Spice Mash 0 min.
4.50 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Bootleg Biology - The Mad Fermentationist Saison Blend
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
68 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45.6 6.5 13 59.9 81 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion 154 °F 150 °F 60 min
1 gal Sparge 165 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.36 g | 17.5 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.56 g | 22.2 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.44 g | 25.8 qt) 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Added hops 2 days before kegging gravity 1.002. Tasting so damn good.

I roused with c02 kegged half on honey shooting for 3.3vols. Other half went into a smaller fermenter with 4.5lbs of apricot puree. 3/29/2021

Haven't touched the keg. Samples of the apricot tasting so damn good. 4/3/2021

Really been letting these sit because why not and busy. Both sitting at 1.001-1.002. Kegged the apricot on honey to carb for two weeks will bottle some of the base beer for aging and put the rest on tap. 4/13/2021

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  • Last Updated: 2021-04-13 07:49 UTC