Brut Saison - Beer Recipe - Brewer's Friend

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Brut Saison

159 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 67% (brew house)
Source: The Yeast Within
Hop Utilization: 94%
Calories: 159 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Sunday June 25th 2023
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OG: 1.053 FG: 1.006 ABV: 6.3% IBU: 23

1.053
1.004
6.4%
21.8
4.8
5.5
9.15
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Weyermann - Bohemian Pilsner Malt4.5 kg Bohemian Pilsner Malt CHF 1.55 / kg
CHF 6.98 		36.8 2.43 78.3%
500 g Weyermann - Pale Wheat500 g Pale Wheat CHF 1.55 / kg
CHF 0.78 		36 2 8.7%
500 g Weyermann - Barke Vienna500 g Barke Vienna CHF 1.60 / kg
CHF 0.80 		36 3.4 8.7%
250 g Weyermann - Acidulated250 g Acidulated CHF 2.40 / kg
CHF 0.60 		27 3.4 4.3%
5,750 g / CHF 9.15
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Charles Faram - Aramis30 g Aramis Hops Pellet 5.6 Boil 30 min 14.89 50%
30 g Elixir30 g Elixir Hops Pellet 5.5 Boil 10 min 6.9 50%
60 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Lactic acid Water Agt Mash 0 min.
10 ml White Labs - Ultra-Ferm WLN4100 Fining Mash 0 min.
5 g Irish Moss Fining Boil 10 min.
 
Yeast
Omega Yeast Labs - Gulo Ale OYL-501
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Bern, Bümpliz
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L SIngle Temp Strike 69 °C 64 °C 90 min
Mash Out Temperature 64 °C 78 °C 15 min
Vorlauf 78 °C 78 °C 15 min
10 L Sparge 78 °C 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.3
Mash volume with grains 21
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 17.4 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

Might add lavender extract to finished beer.

Ideally FG should go down to 1.000 or even slightly below.

Ferment at 22°C

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-07-13 10:38 UTC