Dr. Jekyll & Mr. Hyde (APA/Saison) II - Beer Recipe - Brewer's Friend

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Dr. Jekyll & Mr. Hyde (APA/Saison) II

175 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Z. Michel
Calories: 175 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Tuesday March 4th 2014
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Belgian Saison

by Brock

OG: 1.064 FG: 1.010 ABV: 7.1% IBU: 40

1.054
1.007
6.1%
44.0
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 69.6%
2 lb German - Wheat Malt2 lb Wheat Malt 37 2 17.4%
1 lb German - Vienna1 lb Vienna 37 4 8.7%
0.50 lb Thomas Fawcett - Crystal Rye Malt0.5 lb Crystal Rye Malt 32.2 75 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Columbus0.25 oz Columbus Hops Pellet 15 Boil 30 min 10.67 2.8%
2 oz Amarillo2 oz Amarillo Hops Pellet 10.7 Boil 5 min 15.8 22.2%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 5 min 8.3 8.3%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 5 min 9.23 11.1%
2 oz Amarillo2 oz Amarillo Hops Pellet 10.7 Dry Hop 4 days 22.2%
1 oz Columbus1 oz Columbus Hops Pellet 15 Dry Hop 4 days 11.1%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 4 days 22.2%
9 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 gal mash-in water at 164 (use calc for temp drop & mash thickness) Infusion -- 152 °F 60 min
4.2 gal batch Sparge -- 169 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.03 20.1  
Mash volume with grains 5.95 23.8  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 3.81 g | 15.2 qt) 3.66 14.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes


HOPS:
Keep Pacific Jade in mind for Saison--blk pepper and floral/citrus descriptors.
Alt. NZ/Aus. hops for Saison and the APA: Calypso, Pacific Jade, Galaxy, Riwaka, Rakau, Citra.

YEAST:
APA - use Wyeast 1272, or Kolsch/Euro Ale yeast
SAISON - WLP566 Saison II; WLP 585 (Saison III, seasonal)
**3711 worked excellently when fermented lower (keep low at early stages of primary, free rise); develops beautifully over time.


MASH NOTE:
Saison - Try a sacch. and dextrine rest (~144 and 154 resp.) next time, evidently will influence flavor, mouthfeel, and raise efficiency.

Try some rye in both grain bills?
http://homebrewacademy.com/tips-for-brewing-with-rye
https://byo.com/stories/item/326-brewing-with-rye-tips-from-the-pros

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  • Last Updated: 2021-05-12 03:06 UTC