Mixed Ferm Saison - Beer Recipe - Brewer's Friend

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Mixed Ferm Saison

200 calories 14.7 g 0.5 L
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 70 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 84% (ending kettle)
Hop Utilization: 99%
Calories: 200 calories (Per 0.5L)
Carbs: 14.7 g (Per 0.5L)
Created: Monday February 15th 2021
1.044
1.005
5.1%
0.0
7.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.76 kg Crisp Malting - Best Ale1.76 kg Best Ale 37.5 3 50.2%
0.70 kg Crisp Malting - Torrified Wheat0.7 kg Torrified Wheat 36 2 20%
121.48 g Simpsons - Golden Naked Oats121.48 g Golden Naked Oats 27 7 3.5%
199.94 g Crisp Malting - Flaked Torrefied Maize199.94 g Flaked Torrefied Maize 36.8 0.66 5.7%
0.30 kg Weyermann - Caramunich Type 10.3 kg Caramunich Type 1 33.5 35 8.6%
73.48 g Weyermann - Melanoidin73.48 g Melanoidin 34.5 27 2.1%
0.22 kg Crisp Malting - Rye Malt0.22 kg Rye Malt 39.8 11.8 6.3%
130.82 g Weyermann - Acidulated130.82 g Acidulated 27 3.4 3.7%
3.51 kg / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.20 g Slaked Lime Water Agt Mash 0 min.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Home water (Harrogate)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 5 11 45 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike -- 64.5 °C 70 min
10 L Fly Sparge -- 77 °C 15 min
Quick Water Requirements
Water Liters
Total strike volume 28.4
Mash volume with grains 30.7
Grain absorption losses -3.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 24
Boil off losses -6.7
Post boil volume (equipment estimates 17.4 L) 20
Estimated amount in fermentor 20
Total: 28.4  
Equipment Profile Used: System Default
 
Notes

Mash ph was 5.16 after dough in and salts. added some slaked lime to reach 5.21

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-02-21 22:33 UTC