East Gippsland saison - Beer Recipe - Brewer's Friend

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East Gippsland saison

227 calories 20.3 g 330 ml
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Beer Stats
Method: Extract
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 227 calories (Per 330ml)
Carbs: 20.3 g (Per 330ml)
Created: Wednesday March 10th 2021
1.074
1.014
7.8%
14.2
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Liquid Malt Extract - Light1.7 kg Liquid Malt Extract - Light 35 4 36.2%
1 kg Cane Sugar1 kg Cane Sugar 46 0 21.3%
1.50 kg Briess - DME Pilsen Light1.5 kg DME Pilsen Light 45 2 31.9%
4.20 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 kg Agrária - Vienna Malt0.25 kg Vienna Malt 37 4 5.3%
0.25 kg United Kingdom - Golden Naked Oats0.25 kg Golden Naked Oats 33 10 5.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g BSG - Nelson Sauvin20 g Nelson Sauvin Hops Pellet 11.6 Aroma 5 min 5.24 31.7%
8 g Artisan - Magnum8 g Magnum Hops Pellet 9.9 Boil 60 min 8.97 12.7%
35 g Amarillo35 g Amarillo Hops Pellet 8.6 Whirlpool at 80 °C 5 min 55.6%
63 g / $ 0.00
 
Yeast
Coopers Ale
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
20 - 27 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
White Labs - Brettanomyces Anomalus WLP640
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Bairnsdale reticulated
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Pilsen like low mineral local water
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 24.6 L) 24.7
Mash volume with grains (equipment estimates 24.6 L) 25.1
Grain absorption losses (steeping) -0.5
Volume increase from sugar/extract (early additions) 2.8
Pre boil volume (equipment estimates 26.8 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 21
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Going into fermentor 21
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 24.9  
Equipment Profile Used: System Default
 
Notes

An early ( for me) example of trying to create a complex cellaring beer, using a Sasion style was obviously not the way to go.
I have sampled this after 6 years sitting in my safe room {beer wise} 12 large bottles found and a possible extra 5litre demijon
There is a medium dry tone to this with good levels of complex light fruit flavour and no undue off flavours like wet cardboard or horse blanket etc.
Sour is mild and pleasant and carbonation is quite low and produces no head. I suspect there was not much for the Brett to work on so little effect.
I think the extended family will be required to consume the remainder this Easter.
6 years of cellaring is a bit long for this , I would hope to be able to get a beer like this with a couple of months in the cellar or less.

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  • Last Updated: 2021-03-10 05:15 UTC