Saison de Craisin - Beer Recipe - Brewer's Friend

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Saison de Craisin

297 calories 33.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.090 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 297 calories (Per 330ml)
Carbs: 33.2 g (Per 330ml)
Created: Monday January 3rd 2022
1.095
1.028
8.7%
27.3
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Bestmalz - BEST Pale ale4.5 kg BEST Pale ale 38.1 2.81 62.5%
1.20 kg Bestmalz - BEST Heidelberg Wheat Malt1.2 kg BEST Heidelberg Wheat Malt 37 1.6 16.7%
0.70 kg Castle Malting - Château Vienna0.7 kg Château Vienna 38 2.6 9.7%
0.20 kg Castle Malting - Château Crystal0.2 kg Château Crystal 34.4 60.6 2.8%
5 oz Cranberry5 oz Cranberry 1.8 0 2%
16 oz US - Cranberry Blossom Honey16 oz Cranberry Blossom Honey 63 5 6.3%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil at 100 °C 90 min 21.5 50%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 15 min 5.8 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Cinnamon Spice Mash 0 min.
0.50 oz Sweet Orange Peel Flavor Mash 0 min.
0.50 oz Coriander Water Agt Mash 0 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 24.1
Mash volume with grains 28.4
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 10.8 L) 9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 27.8 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 19 L) 24.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.6 L) 19
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

Mash at 149° F (65° C) for 90 minutes or until conversion is complete. Add all adjunct spices at end of boil. Ferment with Saison yeast at 75° F (24° C) until fermentation is complete. Condition at 40° F (4° C) for four weeks, then bottle.

Store bottles at 50-60° F (10-16° C) for at least three months before drinking.**

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  • Last Updated: 2022-01-03 07:44 UTC