Saison nb 1 - Beer Recipe - Brewer's Friend

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Saison nb 1

174 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Sunday August 6th 2023
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OG: 1.055 FG: 1.010 ABV: 5.9% IBU: 31

1.054
1.005
6.4%
33.2
9.4
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg Viking - Pilsner Malt2.3 kg Pilsner Malt 37 1.9 36.5%
2 kg Bestmalz - BEST Pale ale2 kg BEST Pale ale 38.1 2.81 31.7%
0.75 kg Viking - Munich Light0.75 kg Munich Light 36 6 11.9%
0.75 kg Viking - Wheat Malt0.75 kg Wheat Malt 38 2.5 11.9%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 7.9%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g BSG - Magnum25 g Magnum Hops Leaf/Whole 12.8 Boil 60 min 30.03 33.3%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Hop Stand 0 min 3.19 66.7%
75 g / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 198.6 g       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
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
20 L Infusion 72 °C 67 °C 60 min
12 L Sparge -- -- 10 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 20.3
Mash volume with grains (equipment estimates 23.9 L) 24.1
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 18.9 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.5 L) 32
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 27
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 27
Total: 38.7  
Equipment Profile Used: System Default
 
Notes

Fermented for 2 weeks at 25 ºC, FG: 1.002.

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  • Last Updated: 2023-08-06 09:42 UTC