Saison de Figue - Beer Recipe - Brewer's Friend

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Saison de Figue

191 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.54 gallons
Post Boil Size: 5.29 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 191 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Thursday October 7th 2021
1.059
1.006
6.9%
21.0
18.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dingemans - Belgian Pilsner Malt5 lb Belgian Pilsner Malt 37 1.6 43.5%
0.50 lb Dingemans - Special B0.5 lb Special B 33.1 125 4.3%
3 lb Dingemans - Wheat Malt3 lb Wheat Malt 38.1 1.8 26.1%
0.50 lb Candi Syrup - Belgian Candi Syrup - D-1800.5 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 4.3%
0.50 lb Figs (dried)0.5 lb Figs (dried) - (late fermenter addition) 29.95 0 4.3%
2 lb Valley Fig Growers - US - Valley Fig Growers - Fig Concentrate2 lb US - Valley Fig Growers - Fig Concentrate - (late boil kettle addition) 35 60 17.4%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.48 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 3.58 25%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 2 min 0.96 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.05 g/gal Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.60 g/gal Gypsum Water Agt Mash 1 hr.
0.25 g/gal Baking Soda Water Agt Mash 1 hr.
5 g/gal Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - B56 Rustic
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
68 - 90 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Saison
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 qt Strike 118.7 °F 113 °F 30 min
2.3 qt Infusion 212 °F 131 °F 15 min
2.4 qt Infusion 212 °F 144 °F 30 min
2.6 qt Infusion 212 °F 154 °F 15 min
4.1 qt Infusion 212 °F 165 °F 10 min
3.5 gal Batch Sparge 175 °F 175 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.19 12.8  
Mash volume with grains (equipment estimates 3.66 g | 14.6 qt) 3.87 15.5  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 5.53 g | 22.1 qt) 5.67 22.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 7.54 30.2  
Volume increase from sugar/extract (late additions) 0.21 0.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.29 21.2  
Top off amount 0.21 0.8  
Going into fermentor 5.5 22  
Total: 8.85 35.4
Equipment Profile Used: System Default
"Saison de Figue" Saison beer recipe by Brewer #255137. All Grain, ABV 6.91%, IBU 21.01, SRM 18.8, Fermentables: (Belgian Pilsner Malt, Special B, Wheat Malt, Belgian Candi Syrup - D-180, Figs (dried), US - Valley Fig Growers - Fig Concentrate) Hops: (Hallertau Hersbrucker, Saaz, Styrian Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda, Phosphoric acid)
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  • Last Updated: 2021-11-15 14:25 UTC