SSN SZN (Saison) - Beer Recipe - Brewer's Friend

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SSN SZN (Saison)

166 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 166 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Sunday January 17th 2021
1.055
1.007
6.3%
29.4
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Finland - Pilsner Malt4 kg Pilsner Malt 37 2 75.2%
250 g Simpsons - Wheat Malt250 g Wheat Malt 36.576 2.8 4.7%
270 g Gladfield - Biscuit Malt270 g Biscuit Malt 35 30.46 5.1%
100 g Crisp Malting - Crystal 60L100 g Crystal 60L 33.1 60 1.9%
700 g United Kingdom - Golden Promise700 g Golden Promise 37 3 13.2%
5,320 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Barth-Haas - Hallertauer Magnum15 g Hallertauer Magnum Hops Pellet 13.5 Boil 60 min 26.46 30%
15 g Barth-Haas - Saazer15 g Saazer Hops Pellet 2.5 Boil 10 min 1.78 30%
20 g Barth-Haas - Saazer20 g Saazer Hops Leaf/Whole 2.5 Whirlpool 0 min 1.2 40%
50 g / $ 0.00
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Put 10ml AMS and half a campden in Strike
Added 3g Gypsum to strike
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Steeping 74 °C 68 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8
Mash volume with grains (equipment estimates 11.4 L) 11.5
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 24.9 L) 25.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.8
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 20.8
Total: 33.2  
Equipment Profile Used: System Default
 
Notes


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  • Last Updated: 2024-05-11 22:24 UTC