Sauvin-Sabro Saison - Beer Recipe - Brewer's Friend

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Sauvin-Sabro Saison

186 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 67% (brew house)
Rating:
5.00 (1 Review)

Hop Utilization: 95%
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Sunday February 5th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Great Western - Superior Pilsen (1.6 °L)10 lb Superior Pilsen (1.6 °L) 35 1.6 71.4%
1 lb Grouse Malt House - Buckwheat Malt1 lb Buckwheat Malt $ 0.00 / lb
$ 0.00 		30 2 7.1%
2 lb Bestmalz - BEST Wheat Malt2 lb BEST Wheat Malt $ 0.00 / lb
$ 0.00 		37.7 2.2 14.3%
1 lb US - Flaked Wheat1 lb Flaked Wheat 34 2 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops $ 0.00 / oz
$ 0.00 		Pellet 10.8 Boil at 212 °F 60 min 32.52 12.5%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops $ 0.00 / oz
$ 0.00 		Pellet 10.8 Hop Stand at 165 °F 0 min 25%
2 oz Sabro2 oz Sabro Hops $ 0.00 / oz
$ 0.00 		Pellet 15 Hop Stand at 165 °F 0 min 25%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops $ 0.00 / oz
$ 0.00 		Pellet 10.8 Dry Hop 4 days 12.5%
1 oz Sabro1 oz Sabro Hops $ 0.00 / oz
$ 0.00 		Pellet 15 Dry Hop 4 days 12.5%
1 oz Yakima Chief Hops - Mosaic1 oz Mosaic Hops $ 0.00 / oz
$ 0.00 		Pellet 12 Dry Hop 4 days 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
0.50 each Whirlfloc Water Agt Mash 0 min.
1 each Servomyces Other Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
1 g Sea salt Spice Mash 0 min.
 
Yeast
Lallemand - Lallemand - Farmhouse
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Low
Optimum Temp:
72 - 88 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 382 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 17 17 71 148 23
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 162 °F 152 °F 60 min
1 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 40 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 7 28  
Mash volume with grains (equipment estimates 7.72 g | 30.9 qt) 8.12 32.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 2.04 g | 8.2 qt) 1 4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.4 1.6  
Going into fermentor 5.75 23  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Easily the best beer I've brewed to date. Very NEIPAesque thick creamy mouth feel, cloudy. The Nelson-Sauvin takes the lead with the white grape/chardonay flavours followed by the companion coconut and citrus of the Sabro.

I found flaked buckwheat at bulk barn for cheap so I though it would compliment the base malt, wheat and hybrid Farmhouse yeast (attached flavor & aroma pic)

Flaked Buckwheat:
"Sweet and earthy with notes of wildflower and peanut shell. A great addition for foam retention and mouth-feel to pale ale and farmhouse recipes, reacting well to brettanomyces."

Next time I'll mash with at least another gallon of water as that little amount killed my efficiency.

The first Sauvin-Sabro dryhop didn't do much and when I took it out I noticed a lot the pellets hadn't fully dissolved. I decided to do a second Mosaic dryhop and I'll shake the keg up more often.

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  • Last Updated: 2023-03-02 08:15 UTC