Beetroot Saison - Beer Recipe - Brewer's Friend

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Beetroot Saison

162 calories 16 g 330 ml
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 77% (brew house)
Hop Utilization: 84%
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Friday March 5th 2021
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Saison Belga

by Fede Mac

OG: 1.050 FG: 1.011 ABV: 5.1% IBU: 22

1.053
1.012
5.4%
21.2
3.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Castle Malting - Château Pilsen 2RS4.2 kg Château Pilsen 2RS 37 1.9 93.3%
0.30 kg Simpsons - Dextrin Malt0.3 kg Dextrin Malt 31 1.1 6.7%
4.50 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Barth-Haas - Magnat11 g Magnat Hops Pellet 13.5 Boil 60 min 19.22 44%
14 g Barth-Haas - Hallertauer Tradition14 g Hallertauer Tradition Hops Pellet 4 Boil 15 min 1.94 56%
25 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g beetroot Other Secondary 0 min.
30 g bourbon staves Other Secondary 0 min.
1 each Vanilla Bean Other Secondary 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.20 ml Lactic acid Water Agt Mash 1 hr.
1.10 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
0.50 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
White Labs - French Saison Ale Yeast WLP590
Amount:
0.50 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
21 - 24 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.45 bar       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
East Rand Aug
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 7 10 110 11 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Temperature 64 °C 64 °C 90 min
Temperature 74 °C 74 °C 1 min
Starting Mash Thickness: 3.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.7
Mash volume with grains 19.6
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 14.6 L) 14.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 25.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 20
Total: 30.9  
Equipment Profile Used: System Default
"Beetroot Saison" Saison beer recipe by System Account. All Grain, ABV 5.39%, IBU 21.16, SRM 3.5, Fermentables: (Château Pilsen 2RS, Dextrin Malt) Hops: (Magnat, Hallertauer Tradition) Other: (beetroot, bourbon staves, Vanilla Bean, Calcium Chloride (dihydrate), Lactic acid)
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  • Public: Nope, Not Shared
  • Last Updated: 2021-03-05 18:05 UTC
  • Snapshot Created: 2021-03-05 18:03 UTC