winter is a darker saison - Beer Recipe - Brewer's Friend

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winter is a darker saison

12577 calories 1194.8 g 18 L
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 17.2 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Matt
Hop Utilization: 89%
Calories: 12577 calories (Per 18L)
Carbs: 1194.8 g (Per 18L)
Created: Friday October 15th 2021
1.075
1.016
7.8%
23.2
19.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 3.75 28.7%
1.50 kg Weyermann - Vienna Malt1.5 kg Vienna Malt 37 3.5 28.7%
1.50 kg Bestmalz - Rye Malt1.5 kg Rye Malt 38 3.1 28.7%
0.22 kg Weyermann - Chocolate Rye0.22 kg Chocolate Rye 29.9 240 4.2%
0.10 kg Belgian - Special B0.1 kg Special B 34 115 1.9%
0.10 kg German - CaraMunich I0.1 kg CaraMunich I 34 39 1.9%
0.10 kg Belgian - Biscuit0.1 kg Biscuit 35 23 1.9%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated 27 3.4 1.9%
0.10 kg Flaked Wheat0.1 kg Flaked Wheat 34 2 1.9%
5.22 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil at 98 °C 30 min 15.97 37.6%
10 g Barth-Haas - Perle10 g Perle Hops Pellet 3.5 Boil at 98 °C 10 min 1.51 7.5%
15 g Yakima Chief Hops - Hallertau15 g Hallertau Hops Pellet 5 Boil at 98 °C 10 min 3.23 11.3%
2 g Artisan - Simcoe2 g Simcoe Hops Pellet 13.5 Boil at 98 °C 30 min 2.46 1.5%
56 g El Dorado56 g El Dorado Hops Pellet 15.7 Dry Hop at 2 °C 3 days 42.1%
133 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g rose hip Flavor Mash 5 min.
7 g Coriander Seed Spice Mash 5 min.
3 g Black Pepper Spice Mash 5 min.
12 g Hungarian Oak Cubes Med Toast Flavor Kegging 4 days
 
Yeast
Escarpment Labs - Jötunn
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
22 - 35 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 313 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
14th October Brew
30th cold crash
pH 5.59 after 50 mins mash
1.045
2 hrs mash
1.063
3 hrs - (just how the day went, put mash on in the morning, got to it when I could for sparge and boil)
1.067
Verlauf - 21 Litres down to 14L - 5.2Kg grain
Sparge - 4L (cold water)
Pre-boil - 21
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 68 °C 68 °C 180 min
Infusion 77 °C 77 °C 15 min
4 L Batch Sparge 77 °C 77 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.1 L) 27.1
Mash volume with grains (equipment estimates 35.5 L) 30.6
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 21
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 17
Top off amount 0.2
Volume into fermentor 17.2
Total: 27.1  
Equipment Profile Used: System Default
 
Notes

Preboil 1.067. Post boil OG 1.075 SRM was much darker than predicted see how it turns out.

Pitched on yeast cake that had been dry hopped, 22C wort, keg out of keezer 1h before pitch.
Open fermentation in keg for the first 16hrs.

Top cropped. Cleaned up and put on a spunding valve at 3 psi.
Pitched 3pm, top cropped 9pm, Krausen peaked at 2am, spunding valve at 8am.

Ferment for 16 days then lager 8 weeks
FG 1.008 ABV 8.6% (FG much lower than predicted 1.018)
A bit hot - extend cold crash time, potentially add rum soaked oak cube if need to embrace the heat.

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  • Last Updated: 2021-12-12 06:39 UTC