Tart Cherry Saison - Beer Recipe - Brewer's Friend

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Tart Cherry Saison

184 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: DCP
Calories: 184 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Tuesday June 22nd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Viking - Pilsner Malt7 lb Pilsner Malt 37 1.9 64.2%
2 lb Rahr - White Wheat2 lb White Wheat 39.1 3.2 18.3%
6 oz Briess - Victory Malt6 oz Victory Malt 34.5 28 3.4%
2 oz Gambrinus - Honey Malt2 oz Honey Malt 37 25 1.1%
1 lb Grain Millers - Rolled Oats1 lb Rolled Oats 33 2.2 9.2%
0.40 lb Corn Sugar - Dextrose0.4 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.7%
10.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz cashmere0.7 oz cashmere Hops Pellet 7 Boil at 212 °F 60 min 20.25 41.2%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil at 212 °F 5 min 7.08 58.8%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Lactic acid Water Agt Mash 0 min.
13 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
10 g Epsom Salt Water Agt Mash 0 min.
8 g Gypsum Water Agt Mash 0 min.
5 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.59 gal Strike 161 °F 152 °F 60 min
3.5 gal Sparge 178 °F 170 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 4.97 19.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.28 g | 29.1 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 9.56 38.3
Equipment Profile Used: System Default
"Tart Cherry Saison" Saison beer recipe by DCP. All Grain, ABV 6.73%, IBU 27.33, SRM 5.75, Fermentables: (Pilsner Malt, White Wheat, Victory Malt, Honey Malt, Rolled Oats, Corn Sugar - Dextrose) Hops: (cashmere, Amarillo) Other: (Lactic acid, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda)
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  • Last Updated: 2021-06-23 01:01 UTC