Dark saison attempt 3 - Beer Recipe - Brewer's Friend

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Dark saison attempt 3

161 calories 14.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 161 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Monday May 10th 2021
1.053
1.010
5.7%
24.5
30.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - Vienna Malt5 kg Vienna Malt 39.1 3.45 82%
0.30 kg New Zealand - Roasted Wheat0.3 kg Roasted Wheat - (late boil kettle addition) 33.6 279.19 4.9%
0.30 kg New Zealand - Shepherds Delight Malt0.3 kg Shepherds Delight Malt - (late boil kettle addition) 36.5 152.28 4.9%
0.10 kg Gladfield - Roast Barley0.1 kg Roast Barley - (late boil kettle addition) 32.7 507 1.6%
0.20 kg Weyermann - Special W0.2 kg Special W - (late boil kettle addition) 33.6 115 3.3%
0.20 kg Gladfield - Aurora Malt0.2 kg Aurora Malt 37.2 29.44 3.3%
6.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Blanc20 g Hallertau Blanc Hops Leaf/Whole 10 First Wort 60 min 22.06 50%
10 g Pacifica10 g Pacifica Hops Leaf/Whole 5 Boil 5 min 1 25%
10 g Motueka10 g Motueka Hops Leaf/Whole 7 Boil 5 min 1.4 25%
40 g / $ 0.00
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
my water is petone water, generally softer than Pilsen
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L BIAB, with wash Strike 67 °C 67 °C 60 min
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.3
Mash volume with grains 26.3
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 14.4 L) 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.8 L) 24.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.6 L) 23.8
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

Hopefully a dark ruby red when clear, adding 150ml pomegranate molasses & rose petal water at bottling. Splitting batch, half goes into a fermenter that had brett lambicus, then 3 and a half months in the fermenter, no need to add much carbonating sugar as brett will still be breaking down the crystal malt sugars

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  • Last Updated: 2021-05-10 04:16 UTC