Smoked Saison de Noel - Beer Recipe - Brewer's Friend

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Smoked Saison de Noel

255 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 6.65 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Garfield Brewery
Calories: 255 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Thursday October 20th 2022
1.079
1.004
9.8%
30.7
20.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Beech Smoked Barley10 lb Beech Smoked Barley $ 0.00 / lb
$ 0.00 		35 2.7 66.7%
2 lb Weyermann - Vienna Malt2 lb Vienna Malt 37 3.5 13.3%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 6.7%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 6.7%
8 oz Weyermann - Melanoidin8 oz Melanoidin 37 27 3.3%
6 oz Belgian - Special B6 oz Belgian - Special B 34 115 2.5%
2 oz Weyermann - Carafa II2 oz Carafa II 31.5 415 0.8%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Aramis1 oz Aramis Hops Pellet 7.8 Boil 60 min 26.81 50%
1 oz Strisselspalt1 oz Strisselspalt Hops Pellet 3.1 Boil 10 min 3.86 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.10 g Gypsum Water Agt Mash 1 hr.
25.56 ml Phosphoric acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
0.50 tsp yeast nutrient Other Boil 15 min.
1 ml Brewers Clarex Other Primary 0 min.
 
Yeast
- Mangrove Jack's - French Saison Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
91%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 287 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.0       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 3 0 34 39 0
mash pH 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.13 gal Strike 154 °F 147 °F 90 min
Temperature -- 168 °F 10 min
2.74 gal Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.87 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.87 qt/lb 6.08 24.3  
Mash volume with grains 7.12 28.5  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.26 g | 13 qt) 2.45 9.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.46 g | 29.9 qt) 6.65 26.6  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.3 g | 21.2 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.3 21.2  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

Original recipe uses malt extract, D-90, and 1 oz. Magnum @ 60 min.

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  • Last Updated: 2022-11-03 23:22 UTC
  • Snapshot Created: 2022-10-20 22:47 UTC
  • Link To Parent Recipe