Belgian Saison - Saaz - Motueka - Beer Recipe - Brewer's Friend

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Belgian Saison - Saaz - Motueka

187 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Saturday May 21st 2022
1.057
1.012
5.9%
19.4
5.7
5.5
36.48
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.30 kg Weyermann - Eraclea Pilsner5.3 kg Eraclea Pilsner 2.79 € / kg
14.79 € 		37.03 1.75 82.2%
0.63 kg Weyermann - Vienna Malt0.63 kg Vienna Malt 2.72 € / kg
1.71 € 		37 3.5 9.8%
0.32 kg Flaked Wheat0.32 kg Flaked Wheat 2.68 € / kg
0.86 € 		34 2 5%
0.20 kg Weyermann - Caramunich Type 20.2 kg Caramunich Type 2 2.80 € / kg
0.56 € 		34 45 3.1%
6.45 kg / 17.92 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Saaz40 g Saaz Hops 44.70 € / kg
1.79 € 		Pellet 3.5 Boil 60 min 14.25 66.7%
20 g Motueka20 g Motueka Hops 88.80 € / kg
1.78 € 		Pellet 7 Boil 10 min 5.17 33.3%
60 g / 3.56 €
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Gypsum Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 g Sea salt Spice Mash 0 min.
5 g 80% lactic acid Water Agt Mash 0 min.
15 g Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
15.00 € / each
15.00 €
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
15.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 344.9 g       Temp: 20 °C       CO2 Level: 4 Volumes
 
Target Water Profile
Espuna Reverse Filter Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 20 26 37 97 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Protein rest Strike 55 °C 50 °C 20 min
Sacharification rest Temperature 68 °C 63 °C 75 min
Mash Out Temperature 80 °C 78 °C 15 min
17 L Sparge 80 °C 78 °C 15 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 12.9
Mash volume with grains 17.2
Grain absorption losses -6.5
Remaining sparge water volume 25.5
Mash Lauter Tun losses -0.9
Pre boil volume 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 25
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

Fermentation:

Oxygenate well
Start at 20C and increase towards 30C.
1st day 20C
2nd day 22C -> Fermentation starts
3rd day until finish upto 30C -> Prevent stalling


https://beerandbrewing.com/amp/the-classic-saison-recipe/

https://byo.com/article/saving-saison/

Water used has a very high HCO3:

Mash pH: (80% lactic acid)

  • pH at start before cereal 6.9

  • At 10 min protein rest pH 6.2 (add 5ml lactic acid)
  • At 5 min sacharification pH 5.85 (add 5ml lactic acid)
  • At 30 min sacharification pH 5.71 (add 10ml lactic acid)
  • At 40 min sacharification pH 5.36 (add 3ml lactic acid)

    Added 20ml of lactic acid to the sparge water. Equivalent to what I added to the mash.

    Final pH 5.25

    Bottle priming:

    Target 3.5 to 4 vols using dextrose and batch priming
    at 10C 200g of dextrose disolve in 100ml.

    340g of dextrose in 400ml of water solution should be more than enough water, boil, and let it cool down before prime batch.
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  • Last Updated: 2022-07-05 14:16 UTC