Black Pepper Blood Orange Saison - Beer Recipe - Brewer's Friend

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Black Pepper Blood Orange Saison

199 calories 16.9 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: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wojtek Dyszkiewicz
Calories: 199 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Wednesday April 9th 2014
1.061
1.010
6.7%
31.7
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 58.4%
2 lb American - Rye2 lb Rye 38 3.5 14.6%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 2.2%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 7.3%
0.40 lb American - Carapils (Dextrine Malt)0.4 lb Carapils (Dextrine Malt) 33 1.8 2.9%
2 lb Orange (Blood Orange)2 lb Orange (Blood Orange) - (late boil kettle addition) 4.05 0 14.6%
13.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Leaf/Whole 11.1 Boil 60 min 19.19 25%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Leaf/Whole 11.1 Boil 15 min 9.52 25%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.5 Boil 15 min 3 25%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.5 Boil 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz black pepper - crushed Spice Boil 10 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F 60 min
Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.01 16.1  
Mash volume with grains 4.87 19.5  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.76 g | 27 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.32 1.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

Zest oranges with microplane grater. Peel oranges. Throw away remaining pith and try to remove "skin" from individual segments. Freeze orange to break down cell walls. Cover orange "meat" with water and heat to 160 during wort boil. Cover and allow to cool. Add to primary.

Mix zest with 4oz Grand Marnier 1 week prior to Brewing. Add at 0 min left of boil.

Use a fine strainer when going to primary to filter out pepper and zest.

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  • Last Updated: 2018-03-30 19:30 UTC