Cazeau Saison - hylleblomst - Beer Recipe - Brewer's Friend

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Cazeau Saison - hylleblomst

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 18.64 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Stein Magne den lure
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
URL: https://beerandbrewing.com/recipe-elderflower-saison/
Created: Saturday September 10th 2022
1.047
1.011
4.7%
28.2
6.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,018.18 g German - Floor-Malted Bohemian Pilsner2018.18 g Floor-Malted Bohemian Pilsner 38 3.31 81%
283.64 g German - Wheat Malt283.64 g Wheat Malt 37 3.84 11.4%
190.91 g Cane Sugar190.91 g Cane Sugar - (late boil kettle addition) 46 7.7%
2,492.73 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10.91 g Perle10.91 g Perle Hops Pellet 8 Boil 60 min 17.46 38.5%
17.45 g Hallertau Mittelfruh17.45 g Hallertau Mittelfruh Hops Pellet 4 Boil 30 min 10.73 61.5%
28.36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Elderberry sirup (25% sugar) Water Agt Mash 0 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
0.63 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 49 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 195.8 g       Temp: 24 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.8 L Strike 50 °C 45 °C 10 min
-- 65 °C 60 min
-- 72 °C 15 min
-- 77 °C 5 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 5.8
Mash volume with grains 7.3
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 18 L) 16.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.6 L) 18.6
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 12 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 12
Total: 21.8  
Equipment Profile Used: System Default
 
Notes

(19L) - 48g fresh elderflowers at flameout/whirlpool.

  • Mash in at 122°F (50°C), rest 10 minutes.
  • Raise to 149°F (65°C), rest 60 minutes.
  • Raise to 162°F (72°C), rest 15 minutes.
  • Raise to 170°F (77°C), rest 5 minutes, and mash out.

    Boil for 90 minutes, adding the hops and elderflowers according to the schedule.

    Chill to about 70°F (21°C), aerate the wort, and pitch the yeast. Ferment at 72°F (22°C).

    Carbonate to about 3-4 volumes and mature for minimum 6 weeks
Last Updated and Sharing
 
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  • Last Updated: 2023-01-08 22:03 UTC
  • Snapshot Created: 2022-09-10 09:33 UTC