Saison Summer Ale - Beer Recipe - Brewer's Friend

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Saison Summer Ale

186 calories 13 g 500 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 65 min
Batch Size: 125 liters (fermentor volume)
Pre Boil Size: 145 liters
Post Boil Size: 132 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Cousin's Craft Beer
Hop Utilization: 97%
Calories: 186 calories (Per 500ml)
Carbs: 13 g (Per 500ml)
Created: Friday June 17th 2022
1.041
1.004
4.9%
25.3
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg Bestmalz - BEST Pale ale15 kg BEST Pale ale 38.1 2.81 68.2%
5 kg Bestmalz - BEST Heidelberg Wheat Malt5 kg BEST Heidelberg Wheat Malt 37 1.6 22.7%
2 kg Bestmalz - Best RED X2 kg Best RED X 36 12 9.1%
22 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Amarillo YC100 g Amarillo YC Hops Pellet 7.4 Boil 20 min 9.85 20%
100 g Citra YC100 g Citra YC Hops Pellet 12.5 Boil 10 min 9.96 20%
100 g Citra YC100 g Citra YC Hops Pellet 12.5 Boil 5 min 5.48 20%
100 g Amarillo YC100 g Amarillo YC Hops Pellet 7.4 Hop Stand at 75 °C 20 min 20%
100 g Simcoe US100 g Simcoe US Hops Pellet 13 Hop Stand at 75 °C 20 min 20%
500 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Protofloc Water Agt Boil 12 min.
1 g Servomyces Other Boil 2 min.
 
Yeast
Lallemand - Belle Saison
Amount:
110 Grams
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 640 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 862.6 g       Temp: 24 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 7 30 120 90 45
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70 L mash pH 5.4 Infusion 73 °C 67 °C 60 min
-- 75 °C 5 min
90 L Fly Sparge -- 77 °C --
Starting Mash Thickness: 3.182 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 133.68 L. Suggest reducing initial water volume to 45.4 L and adding 88.28 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 84.52 L. Suggest reducing strike water volume to 30.88 L and adding 39.12 L sparge/top-off. 70
Strike water volume at mash thickness of 3.2 L/kg 70
Mash volume with grains 84.5
Grain absorption losses -22
Remaining sparge water volume (equipment estimates 86.6 L) 97.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 133.7 L) 145
Boil off losses -6.2
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil Volume (equipment estimates 126 L) 132
Hops absorption losses (whirlpool, hop stand) -1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 131 L) 125
Total: 167.9  
Equipment Profile Used: System Default
 
Notes

Baking Soda NaHCO3 10 g.
Gypsum CaSO4 20 g.
Calcium Chloride CaCl2 35 g.
Epsom Salt MgSO4 10 g.
Canning Salt NaCl 5 g.

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  • Last Updated: 2022-06-28 11:20 UTC