'tis the Saison - Beer Recipe - Brewer's Friend

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'tis the Saison

177 calories 16.6 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: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Amateur Zymology
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
URL: http://www.ontariobeerkegs.com/The_Yeast_Bay_Saison_Brettanoymces_Blend_p/yeastbay-saison-brett-blend.htm
Created: Monday March 17th 2014
1.054
1.011
5.7%
34.8
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Canadian - Pale 2-Row8 lb Pale 2-Row 36 1.75 69.6%
2 lb United Kingdom - Pearl2 lb Pearl 37 2.1 17.4%
1 lb Canadian - Pale Wheat1 lb Pale Wheat 36 2 8.7%
0.50 lb United Kingdom - Carastan (30/37)0.5 lb Carastan (30/37) 35 34 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Falconer's Flight0.25 oz Falconer's Flight Hops Pellet 11.4 Boil 45 min 9.9 25%
0.75 oz Falconer's Flight0.75 oz Falconer's Flight Hops Pellet 11.4 Boil 30 min 24.86 75%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Acetic Acid (5%) Water Agt Mash 0 min.
6 g Calcium Cholride Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 100g       CO2 Level: 2.2 Volumes
 
Target Water Profile
City of Ottawa, ON, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 2 15 5 25 37
Additives needed to achieve a balanced water profile. See other ingredients.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.6 gal Protein Rest Sparge -- 140 °F 20 min
5.5 gal Saccharification Rest Sparge -- 170 °F 40 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.59 14.4  
Mash volume with grains 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.13 g | 20.5 qt) 5.59 22.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

1 Vial of The Yeast Bay Saison/Brettanoymces Blend

This blend combines on of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk. Approximately 58 billion cells/vial.

Temperature: 66-72°F
Attenuation: 80%+
Flocculation: Medium-Low

1L 80g DME shaken starter.

Both the yeast blend and the hop create a citrus flavour.

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  • Last Updated: 2014-05-26 02:26 UTC