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

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Belgian Saison/Brett 24

177 calories 16 g 330 ml
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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
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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



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  • Last Updated: 2024-10-28 07:58 UTC