25B: Ant's Saison (Standard) v2 - Beer Recipe - Brewer's Friend

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25B: Ant's Saison (Standard) v2

358 calories 29.5 g 750 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32.97 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Anthony
No Chill: 30 minute extended hop boil time
Hop Utilization: 95%
Calories: 358 calories (Per 750ml)
Carbs: 29.5 g (Per 750ml)
Created: Tuesday December 27th 2022
1.052
1.008
5.7%
24.0
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Thomas Fawcett - Maris Otter Pale Ale Malt3.5 kg Maris Otter Pale Ale Malt 38 2.65 65.9%
500 g Castle Malting - Château Cara Clair500 g Château Cara Clair 35 3.2 9.4%
500 g Weyermann - Vienna Malt500 g Vienna Malt 37 3.5 9.4%
300 g Flaked Wheat300 g Flaked Wheat 34 2 5.6%
500 g Corn Sugar - Dextrose500 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 9.4%
15 g Weyermann - Carafa Special Type 1 15 g Carafa Special Type 1 29.9 340 0.3%
5,315 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hopsteiner - Cashmere15 g Cashmere Hops Pellet 8.5 Boil 30 min 13.33 33.3%
15 g Strisselspalt15 g Strisselspalt Hops Pellet 3.5 Boil 10 min 4.82 33.3%
15 g Saphir15 g Saphir Hops Pellet 4.25 Boil 10 min 5.85 33.3%
45 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 ml Lactic acid Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.07 bar       Temp: 18 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61.1 9.5 33 54 186.7 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Beta Infusion -- 62 °C 60 min
Alpha Temperature 62 °C 70 °C 30 min
Temperature 70 °C 78 °C 2 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 39.2 L) 38.7
Mash volume with grains (equipment estimates 42.3 L) 41.9
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.5 L) 33
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 25 L) 26
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 26 L) 25
Total: 38.7  
Equipment Profile Used: System Default
 
Notes

Version 1 was good, but I felt it lacked a touch of caramel, which I added (Cara malt) in version 2. Also felt the H-Blanc didn't quite suit the style so I substituted it.

Hops: Saaz, EKG, Styrian Golding, Hallertauer, Tettanger, Fuggle, Mandarina, Strisslspalter, Tradition

https://www.beer-analytics.com/styles/strong-belgian-ale/saison/

Yeasts: Safale BE-134 (BE-134/T58 Blend), M29, 3711, Voss Kveik (co-pitch), Belle-Saison


Water Profile
Ca2+ 100
Cl– 100
SO42- 100

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  • Last Updated: 2024-07-14 21:19 UTC