Brett Saison - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Brett Saison

159 calories 11 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.110 (recipe based estimate)
Post Boil Gravity: 1.242 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 159 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Sunday April 25th 2021
1.053
1.005
6.2%
20.6
4.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Gladfield - German Pilsener Malt3.6 kg German Pilsener Malt 36.3 2.03 64.9%
1.46 kg Gladfield - Wheat Malt1.46 kg Wheat Malt 38.8 2.13 26.3%
0.49 kg Gladfield - Rye Malt0.49 kg Rye Malt 40.2 3 8.8%
5.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Blanc20 g Hallertau Blanc Hops Pellet 10 Boil 60 min 13.58 11.8%
30 g Taiheke30 g Taiheke Hops Pellet 7 Hop Stand at 80 °C 20 min 2.83 17.6%
30 g Motueka30 g Motueka Hops Pellet 7 Hop Stand at 80 °C 20 min 2.83 17.6%
10 g Hallertau Blanc10 g Hallertau Blanc Hops Pellet 10 Hop Stand at 80 °C 20 min 1.35 5.9%
40 g Motueka40 g Motueka Hops Pellet 7 Dry Hop 5 days 23.5%
40 g Taiheke40 g Taiheke Hops Pellet 7 Dry Hop 5 days 23.5%
170 g / $ 0.00
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 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:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 205.9 g       Temp: 20 °C       CO2 Level: 3.1 Volumes
 
Target Water Profile
Brisbane Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24 14 39 67 26 111.9
2 g CaCl2
4.5 g CaSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Temperature 64 °C 64 °C 60 min
15 L Batch Sparge 67 °C -- 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 17.3 L) 17.5
Mash volume with grains (equipment estimates 20.9 L) 21.1
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.8 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Hops absorption losses (whirlpool, hop stand) -0.4
Top off amount 18.4
Volume into fermentor 23
Total: 17.5  
Equipment Profile Used: System Default
 
Notes

Going to leave in primary fermentor for 3 months, will pitch Brett with Saison yeast on first day.

Last Updated and Sharing
 
361
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-04-25 07:47 UTC