Saison volée à Val d'or - Beer Recipe - Brewer's Friend

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Saison volée à Val d'or

167 calories 10.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.18 gallons
Post Boil Size: 4.93 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 64% (brew house)
Source: PM
Calories: 167 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Saturday November 21st 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb New Zealand - Pilsner Malt6.5 lb Pilsner Malt $ 0.95 / lb
$ 6.18 		37.3 1.93 59.1%
3 lb Weyermann - Rye Malt3 lb Rye Malt $ 3.69 / kg
$ 5.01 		36 3.7 27.3%
0.50 lb Briess - Aromatic Munich Malt 20L0.5 lb Aromatic Munich Malt 20L $ 3.49 / kg
$ 0.79 		35.4 20 4.5%
1 lb Canadian - Pale Wheat1 lb Canadian - Pale Wheat $ 1.18 / lb
$ 1.18 		36 2 9.1%
11 lbs / $ 13.16
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Summit10 g Summit Hops $ 0.06 / g
$ 0.65 		Pellet 16 Boil 30 min 17.74 22.2%
20 g Kent Goldings20 g Kent Goldings Hops $ 0.11 / g
$ 2.20 		Pellet 4.4 Boil 15 min 6.3 44.4%
15 g Citra15 g Citra Hops $ 0.14 / g
$ 2.09 		Pellet 13.5 Boil at 212 °F 15 min 14.5 33.3%
45 g / $ 4.93
 
Other Ingredients
Amount Name Cost Type Use Time
3.01 g Chalk Water Agt Mash 1 hr.
3.58 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.57 g Epsom Salt Water Agt Mash 1 hr.
2.49 g Gypsum Water Agt Mash 1 hr.
0.33 g Salt Water Agt Mash 1 hr.
1 each Campden $ 0.05 / each
$ 0.05 		Water Agt Mash 0 min.
1 each Whirlfloc $ 0.15 / each
$ 0.15 		Fining Boil 10 min.
7.91 ml Lactic acid Water Agt Mash 1 hr.
$ 0.20
 
Yeast
White Labs - Brettanomyces Anomalus WLP640
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 183 B cells required
White Labs - American Farmhouse Blend WLP670
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5.4 oz       Temp: 68 °F       CO2 Level: 2.9 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115 13 19 100 100 110.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.87 gal Strike 159 °F 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.11 g | 32.5 qt) 7.81 31.2  
Mash volume with grains (equipment estimates 8.99 g | 36 qt) 8.69 34.7  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.49 g | 26 qt) 6.18 24.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 4.93 19.7  
Top off amount 0.07 0.3  
Volume into fermentor 5 20  
Total: 7.81 31.2
Equipment Profile Used: System Default
 
Notes

Yeast harvested from Saison du maringouin de la microbrasserie le Prospecteur à Val d'or.

"De plus deux levures valdoriennes isolées en collaboration avec le Cégep de l’Abitibi-Témiscamingue ont été incorporées au brassin. Il s’agit d’une Saccaromyces cerevisiae indigène récoltée sur des pommettes abitibiennes ainsi que d’une Brettanomyces anomalus isolés d’Ékorce Kombucha."

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  • Last Updated: 2020-11-29 11:58 UTC