Orange Saison 2 - Beer Recipe - Brewer's Friend

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Orange Saison 2

355 calories 24.7 g .750 L
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.51 liters
Post Boil Size: 23.64 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Papa Kevs Brewing
Hop Utilization: 99%
Calories: 355 calories (Per .750L)
Carbs: 24.7 g (Per .750L)
Created: Monday September 26th 2022
1.052
1.005
6.2%
24.2
7.7
5.3
23.25
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Gladfield - Pilsner Malt4 kg Pilsner Malt $ 5.00 / kg
$ 20.00 		37.7 1.93 80%
500 g Gladfield - Wheat Malt500 g Wheat Malt $ 5.50 / kg
$ 2.75 		38.8 2.13 10%
400 g Weyermann - Caramunich Type 2400 g Caramunich Type 2 34 45 8%
100 g Gladfield - Munich Malt100 g Munich Malt $ 5.00 / kg
$ 0.50 		36.8 7.87 2%
5,000 g / $ 23.25
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Dr. Rudi15 g Dr. Rudi Hops $ 0.00 / g
$ 0.00 		Pellet 11 Boil at 100 °C 40 min 18.15 23.1%
30 g Mandarina Bavaria30 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool 20 min 6.07 46.2%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop Day 5 30.8%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
4.50 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc $ 0.00 / each
$ 0.00 		Fining Boil 10 min.
5 g Yeast Nutrient / 0 Grams Other Boil 10 min.
50 g Bitter Orange Peel Flavor Boil 5 min.
30 g crushed coriander seeds Flavor Boil 5 min.
50 g Sweet Orange Peel Flavor Boil 5 min.
 
Yeast
Lallemand - Belle Saison
Amount:
2 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 68 °C 67 °C 60 min
14.5 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.5
Mash volume with grains 15.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 20.3 L) 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 27.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.2 L) 23.6
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 21
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

MASH PH 5.2-5.4
WORT PH 5.1-5.3


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  • Last Updated: 2022-09-26 06:00 UTC