028 Saison Braggot - Beer Recipe - Brewer's Friend

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028 Saison Braggot

218 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22.15 liters
Post Boil Size: 18.14 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://byo.com/recipe/diplomatic-mission-braggot/
Hop Utilization: 99%
Calories: 218 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Saturday December 5th 2020
1.071
1.014
7.5%
21.5
8.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Honey2.5 kg Honey 35 2 46.8%
1.59 kg Weyermann - Rye Malt1.588 kg Rye Malt 36 3.7 29.7%
1 kg Weyermann - Pale Ale1 kg Pale Ale 39 2.3 18.7%
0.25 kg Weyermann - Caramunich Type 30.25 kg Caramunich Type 3 34 57 4.7%
5.34 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Columbus7 g Columbus Hops Pellet 15 Boil 60 min 12.62 50%
7 g Columbus7 g Columbus Hops Leaf/Whole 15 Boil 30 min 8.82 50%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1.50 g Gypsum Water Agt Sparge 1 hr.
1 ml Phosphoric acid Water Agt Mash 1 hr.
2 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
We measured the Ph of the mash water and got around 5.3! This is much lower than I would have anticipated.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.05 L Strike 71 °C 67 °C 60 min
10 L Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 4.6 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.6 L/kg 13.1
Mash volume with grains (equipment estimates 14.1 L) 14.9
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 12.8 L) 11.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.8
Pre boil volume (equipment estimates 23.9 L) 22.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18.1
Top off amount 0.9
Going into fermentor 19
Total: 24.1  
Equipment Profile Used: System Default
 
Notes

Brewed with Toffer Sat, 5.12.2020

Also added 1 tsp of yeast nutrient - the wine nutrient that I have. Should help the yeast with the honey.

2.35 (1.35 + 1.0 kg) of honey is about 1.6L of water, so we should be aiming for about 17.4 after the boil. This would suggest we need to start with about 22.5 or so.

In the end ended up with slighltly more than 19L and a specific gravity of 1.062. This is very close to what the original recipe predicted (around 1.061).

I'm trying to extract more sugars by slowly stirring the mash when I put the rinsing water in. I do think this is working.

Bottled 20.12, assumed 19L and 2.1 volumes of CO2, which is 103.4g of corn sugar. Used 95.

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  • Last Updated: 2020-12-21 07:16 UTC