Adroit Triptych Saison - Beer Recipe - Brewer's Friend

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Adroit Triptych Saison

246 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 5.39 gallons
Post Boil Size: 4.65 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 69% (brew house)
Source: AHA
Hop Utilization: 98%
Calories: 246 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/adroit-theory-triptych-tart-rambutan-saison/
Created: Sunday June 5th 2022
1.076
1.006
9.2%
30.4
5.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 81.7%
15.20 oz Munich15.2 oz Munich 37 6 7.8%
9 oz Bestmalz - BEST Acidulated9 oz BEST Acidulated 35.9 2.81 4.6%
0.34 lb Corn Sugar - Dextrose0.34 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.8%
176 g Cane Sugar176 g Cane Sugar - (late boil kettle addition) 46 0 3.2%
12.24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 10.1 Boil 60 min 20.31 40%
0.75 oz Sorachi Ace0.75 oz Sorachi Ace Hops Pellet 10.1 Boil 9 min 10.13 60%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Rambutan Flavor Boil 5 min.
0.85 oz Lactic acid Flavor Kegging 0 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
1 each Whirlfloc tablet Fining Boil 9 min.
24 g Yeast Nutrient Other Boil 9 min.
3.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.20 g Epsom Salt Water Agt Mash 1 hr.
0.90 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
89%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 148 B cells required
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
89%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 148 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike 159 °F 120 °F 20 min
Temperature -- 150 °F 60 min
Mash Out Temperature -- 168 °F 15 min
0.9 gal Sparge 168 °F 170 °F 15 min
Starting Grain Temp: 37 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.04 20.1  
Mash volume with grains 5.96 23.8  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 3.14 g | 12.6 qt) 2.04 8.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.49 g | 26 qt) 5.39 21.6  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 4.25 g | 17 qt) 4.65 18.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.65 g | 18.6 qt) 4.25 17  
Total: 7.08 28.3
Equipment Profile Used: System Default
 
Notes

176g of "cane sugar" is accounting for the listed sugar in 2 cans of 20 oz. Rambutan. Just dump both cans, liquid and all, near the end of boil.

Primary fermenter "open" - sanitize aluminum foil and place over keg opening. place keg lid at 90 degrees from normal on foil to hold it down. This is to hopefully avoid the saison "stall".

Had to add 5.5ml of lactic acid to get pH down to 5.4 prior to sparging and 5.2 after sparging.

Original recipe had 10.2 lbs of pilsner malt but my LHBS shorted me so I added 3.2 oz more Munich to make it up. This is shown in the recipe above.

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  • Last Updated: 2022-06-17 16:09 UTC
  • Snapshot Created: 2022-06-05 15:50 UTC
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