Raspberry Saison - Beer Recipe - Brewer's Friend

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Raspberry Saison

213 calories 13 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created: Saturday November 5th 2022
1.066
1.004
8.2%
25.0
3.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.10 lb American - Pilsner12.1 lb Pilsner 37 1.8 82.1%
22.80 oz American - Wheat22.8 oz Wheat 38 1.8 9.7%
11.40 oz Gladfield - Harraways Flaked Wheat11.4 oz Harraways Flaked Wheat 35.4 1.6 4.8%
8 oz Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 3.4%
235.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Brewferm - Hallertau Mittelfrüh1.2 oz Hallertau Mittelfrüh Hops Pellet 2.8 Boil 60 min 9.17 37.5%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Boil 30 min 12.59 31.3%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Boil 5 min 3.27 31.3%
3.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 lb raspberries Flavor Primary 7 days
1 tsp pectic enzyme Other Other 0 min.
1 tsp Yeast Nutrient Other Boil 1 min.
2 tsp Irish Moss Fining Boil 15 min.
2.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.45 g Epsom Salt Water Agt Mash 1 hr.
6.70 g Gypsum Water Agt Mash 1 hr.
0.60 g Salt Water Agt Mash 1 hr.
18 ml Phosphoric acid Water Agt Mash 1 hr.
1 tsp Gelatin Fining Other 10 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 125 °F 115 °F 20 min
Temperature 115 °F 125 °F 20 min
Temperature 125 °F 145 °F 10 min
Temperature 145 °F 152 °F 30 min
Temperature 152 °F 168 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.15 g | 40.6 qt) 9.53 38.1  
Mash volume with grains (equipment estimates 11.29 g | 45.2 qt) 10.67 42.7  
Grain absorption losses -1.78 -7.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.12 g | 32.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 6.5 26  
Volume into fermentor 6.5 26  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

3 gallons fermented with saison yeast

3 gallons fermented with Philly sour for 36 hours for lactic acid production then pitched saison yeast to finish. This fermenter got a dose of dextrose (corn sugar) before Philly sour pitch to compensate for abv lost due to the lactic acid conversion, dextrose is reported to be the first sugar to be converted

Raspberries were pasteurized at 165F for 10 minutes then down to 128F, added pectinase and held for 30 minutes, then cooled to 65F.
They were added to the secondary fermenter before transferring beer off the yeast cake from primary.

Both batches were bottled with a 3.5 VCO2 target

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  • Last Updated: 2023-01-15 22:10 UTC