2022 IHBD Saison recipe - Beer Recipe - Brewer's Friend

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2022 IHBD Saison recipe

165 calories 11.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Stretch
Hop Utilization: 93%
Calories: 165 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Friday May 6th 2022
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Saison

by Beardbrew

OG: 1.054 FG: 1.004 ABV: 6.5% IBU: 26

1.055
1.005
6.6%
31.5
9.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 67.8%
1.25 kg American - Wheat1.25 kg Wheat 38 1.8 21.2%
0.50 kg Voyager Craft Malt - Munich Schooner0.5 kg Munich Schooner 36 8.63 8.5%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 2.5%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 60 min 22.2 17.6%
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 4.3 Boil 10 min 5.38 41.2%
35 g Tettnanger35 g Tettnanger Hops Pellet 3.1 Boil 10 min 3.88 41.2%
85 g / $ 0.00
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
28 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
8g gypsum
2g cacl2


ph 5.35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Temperature 65 °C 65 °C 60 min
mash out Temperature 65 °C 75 °C 10 min
16 L sparge Fly Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 3.45 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 20.4
Mash volume with grains 24.2
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 17.6 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 25 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 25
Total: 38.8  
Equipment Profile Used: System Default
 
Notes

If you don't have water salts, recipe will still be OK without the water additions.
The Mangrove Jacks French Saison gives a nice peppery spice character and attenuates well, Danstar Belle Saison also works fine, or use a liquid saison year (pick your own).
Suggest start fermentation at around 21C for a couple of days, then increase a couple of degrees per day up to say 28 or 30C.
Saison yeats reputedly perform better (don't stall) if you lit the pressure in the fementer - eg try covering top of fermenter with alfoil until fully attenuated, and then seal fermenter to finish conditioning. Typically might be active for a week, then condition for a 2nd week before packaging. Keg or bottle, style guide recommends up to 3.5 volumes of carb, but if bottling 2 coopers carb tabs per 750 bottle is fine.

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  • Last Updated: 2024-05-13 03:33 UTC