Gin Barrel-Aged Saison - Beer Recipe - Brewer's Friend

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Gin Barrel-Aged Saison

188 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Wood-Aged Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.82 gallons
Post Boil Size: 5.82 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Friday October 1st 2021
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Gin Barrel-Aged Saison

by Brewer's Friend Blog

OG: 1.058 FG: 1.007 ABV: 6.6% IBU: 44

1.058
1.007
6.6%
42.7
4.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 76.6%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 8.5%
1 lb American - Wheat1 lb Wheat 38 1.8 8.5%
12 oz Cane Sugar12 oz Cane Sugar 46 0 6.4%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.85 oz Sorachi Ace0.85 oz Sorachi Ace Hops Pellet 13 Boil 20 min 23.28 45.9%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 13 Boil 15 min 11.22 27%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 13 Boil 10 min 8.2 27%
1.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - French Saison OYL-026
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 371 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.12 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.3 13.2  
Mash volume with grains 4.18 16.7  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.34 g | 21.4 qt) 5.09 20.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.82 27.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.82 23.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.82 g | 23.3 qt) 5.5 22  
Total: 8.39 33.6
Equipment Profile Used: System Default
 
Notes

Mashed at 152F, fermented at 65F. Added to a Gin Barrel and aged for one year.

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  • Last Updated: 2021-10-01 22:06 UTC