Bale So Hard Dry-Hopped Saison Modified - Beer Recipe - Brewer's Friend

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Bale So Hard Dry-Hopped Saison Modified

143 calories 12.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 13 liters (ending kettle volume)
Pre Boil Size: 16.98 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: https://www.homebrewersassociation.org/homebrew-recipe/bale-hard-dry-hopped-saison/
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/bale-hard-dry-hopped-saison/
Created: Tuesday January 4th 2022
1.044
1.008
4.7%
27.9
4.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.53 kg United Kingdom - Wheat0.53 kg Wheat 37 2 20.1%
2.11 kg DE - Pale 2-Row2.11 kg DE - Pale 2-Row 37 3 79.9%
2.64 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.44 g Mosaic4.44 g Mosaic Hops Pellet 12.4 Boil 10 min 4.52 13.5%
11.09 g Mosaic11.09 g Mosaic Hops Pellet 12.4 Dry Hop Day 3 33.7%
8.71 g Yakima Valley Hops - AU Galaxy8.71 g AU Galaxy Hops Leaf/Whole 14.2 Boil 45 min 23.35 26.4%
8.71 g Yakima Valley Hops - AU Galaxy8.71 g AU Galaxy Hops Leaf/Whole 14.2 Dry Hop Day 3 26.4%
32.95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
2.60 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Saisonstein’s Monster OYL-500
Amount:
0.49 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.55 bar       Temp: 4 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
How to brew Saison
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 0 125 125 31
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.73 L Strike 70 °C 66 °C 90 min
Starting Mash Thickness: 5.2 L/kg
Starting Grain Temp: 30 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.2 L/kg 13.7
Mash volume with grains 15.5
Grain absorption losses -2.6
Remaining sparge water volume 6.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.8 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 11.2 L) 13
Estimated amount in fermentor 13
Total: 20.5  
Equipment Profile Used: System Default
 
Notes

Original below:

INGREDIENTS
For 6.5 gallons (24.6 L)
10.5 lb. (4.76 kg) Michigan pale ale malt
0.5 oz. (14 g) HBC 438 pellets, 16.6% a.a. (45 min)
2 tsp. yeast nutrient (15 min)
1 tsp. Irish moss (15 min)
0.3 oz. (8.4 g) Mosaic pellets, 11.7% a.a. (10 min)
White Labs WLP670 American Farmhouse Blend yeast starter
0.5 oz. (14 g) HBC 438 pellets, 16.6% a.a. (dry hop)
0.75 oz. (21 g) Mosaic pellets, 11.7% a.a. (dry hop)

SPECIFICATIONS
Original Gravity: 1.052
Final Gravity: 1.007
ABV: 5.9%
IBU: 35

DIRECTIONS
Single infusion mash at 150° F (66° C).
Primary fermentation at 72° F (21° C) for 5 days.
Secondary fermentation at 67° F (19° C) for 5 to 7 days.
Add 0.5 oz. (14 g) HBC 438 pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days.
Add 0.75 oz. (21 g) Mosaic pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days.
Bottle after 16 days of fermentation. Prime with table sugar, targeting 2.6 volumes (5.2 g/L) of CO2.

Bottle condition at room temperature.



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  • Last Updated: 2022-01-10 07:24 UTC