Belgian Saison/Brett 24 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Saison/Brett 24

177 calories 16 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Me
No Chill: 20 minute extended hop boil time
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Monday June 6th 2022
Similar Recipes

25B.Saison(2024.11.11)

OG: 1.059 FG: 1.005 ABV: 7.1% IBU: 23

1.058
1.011
6.2%
21.3
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Dingemans - Belgian Pilsner Malt3.5 kg Belgian Pilsner Malt 37 1.6 59.8%
1 kg Thomas Fawcett - Golden Promise Pale Ale Malt1 kg Golden Promise Pale Ale Malt 36.8 2.65 17.1%
500 g Gladfield - Munich Malt500 g Munich Malt 36.8 7.87 8.5%
500 g Candi Syrup - Belgian Candi Syrup - Clear (0L)500 g Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 8.5%
350 g Simpsons - Premium English Caramalt350 g Premium English Caramalt 32.6 23.04 6%
5,850 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops Pellet 5.5 Boil 60 min 13.86 28.2%
1 g irish moss1 g irish moss Hops Leaf/Whole 0.001 Boil 15 min 1.4%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 1.8 Boil 10 min 3.3 28.2%
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Pellet 1.8 Boil 2 min 4.15 42.3%
71 g / $ 0.00
 
Yeast
White Labs - Belgian Style Saison Blend WLP568
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
21 - 27 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 328 B cells required
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 328 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
19L Mash Volume
15L Sparge Volume
2g Cal Chloride
2g Gypsum
1g Epsom salt

Sparge water pH 5.30
Mash pH 5.49
Pre-boil pH 5.30 (added about 4ml of acid)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
stage 1 Infusion -- 63 °C 80 min
stage 2 Infusion -- 71 °C 10 min
mash out Infusion -- 77 °C 10 min
Starting Mash Thickness: 3.43 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 18.4
Mash volume with grains 21.9
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 19.4 L) 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.5 L) 29
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23
Going into fermentor 23
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

Brewed 17/2/24

Pre-boil 1.045 (Target 1.044)
OG1.058 (estimate)

Mash pH5.50 (added 2ml acid)
Reduced mash temp to 62°C after 50mins.

700ml starter @ 1.037 (@ 21°C)
500g Candi syrup added to cube

2/3/24 Bottled 5 comp beers
4/3/24 Added to barrel with brett

14/4/24 Bottled. Tasting great, in balance, low-moderate sourness with leather, barnyard, and light fruitiness. Added fresh yeast. 5g/60ml. 205g Sugar per 300ml.

28/4/24 First taste. Needs to carbonate more and more time to condition. Otherwise tasting good.

16/5/24 Tasting much better and carbonated fully. Initially I thought it might be slightly oxidised but this flavour seems to have subsided.

2nd Place QABC (Sour beers) 2024
1st Place AABC (Sour and Wild Ale) 2024



Award Winning Recipe
Last Updated and Sharing
 
43
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-10-28 07:58 UTC