Saison 01.21.23_Hisbiscus - Beer Recipe - Brewer's Friend

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Saison 01.21.23_Hisbiscus

252 calories 29.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craig
Calories: 252 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
Created: Tuesday January 17th 2023
1.075
1.024
6.6%
28.1
4.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb US - Rahr - Brewers Malt 2-Row13 lb US - Rahr - Brewers Malt 2-Row 37 1.8 90.3%
1.40 lb US - Rye Malt1.4 lb US - Rye Malt 36.8 3.7 9.7%
14.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Palisade1 oz Palisade Hops Pellet 7.1 Boil at 202 °F 20 min 16.19 20%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Whirlpool at 170 °F 20 min 2.61 20%
3 oz Palisade3 oz Palisade Hops Pellet 7.1 Whirlpool at 170 °F 20 min 9.25 60%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.38 tsp Irish Moss Fining Boil 10 min.
1 oz Bitter Orange Peel Herb Boil 20 min.
0.38 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.77 g Gypsum Water Agt Mash 1 hr.
4 oz Phosphoric acid Water Agt Mash 1 hr.
1 oz Hibiscus Herb Whirlpool 20 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 344 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 2.5 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
8.9 gal Saccharification Temperature 156 °F 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.59 g | 34.4 qt) 9.35 37.4  
Mash volume with grains (equipment estimates 9.74 g | 39 qt) 10.5 42  
Grain absorption losses -1.8 -7.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7.3 29.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Volume into fermentor 5 20  
Total: 9.35 37.4
Equipment Profile Used: System Default
 
Notes

White Labs 565
Type: Yeast • Packet: Liquid
Species: Saccharomyces cerevisiae var. diastaticus
STA1 gene: Yes

A classic saison strain sourced from the Wallonia region of Belgium. This strain makes a classic saison byproducing flavors and aromas noted as earthy, peppery and spicy.

Alcohol Tolerance: Med
Attenuation: 65-75%
Flocculation: Med
Optimal Temperature: 68-75F

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  • Last Updated: 2023-01-17 03:34 UTC