Jamie’s Saison - Beer Recipe - Brewer's Friend

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Jamie’s Saison

173 calories 9.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26.08 liters
Post Boil Size: 20.1384 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 99.0546%
Calories: 173 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)
Created: Thursday December 14th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.45 kg Crisp Malting - No.19 Floor Malt Maris Otter2.45 kg No.19 Floor Malt Maris Otter $ 0.00 / kg
$ 0.00 		37 3 42.2%
0.80 kg Weyermann - Pale Wheat0.8 kg Pale Wheat $ 0.00 / kg
$ 0.00 		36 2 13.8%
0.60 kg Bestmalz - BEST Heidelberg0.6 kg BEST Heidelberg 38 1.3 10.3%
1.45 kg Weyermann - Barke Vienna1.45 kg Barke Vienna 36 3.4 25%
0.50 kg Thomas Fawcett - Spring Barley Pale Ale Malt0.5 kg Spring Barley Pale Ale Malt 38 2.6 8.6%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Columbus8 g Columbus Hops $ 0.00 / g
$ 0.00 		Pellet 16 Boil 60 min 16.28 16.7%
20 g Columbus20 g Columbus Hops $ 0.00 / g
$ 0.00 		Pellet 16 Boil 10 min 8.85 41.7%
20 g Columbus20 g Columbus Hops $ 0.00 / g
$ 0.00 		Pellet 16 Boil 5 min 6.6 41.7%
48 g / $ 0.00
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C       CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 5 10 30 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 64 °C 64 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 20.3
Mash volume with grains (equipment estimates 20.3 L) 24.1
Grain absorption losses -5.8
Remaining sparge water volume 12.5
Mash Lauter Tun losses -0.9
Pre boil volume 26.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.1
Top off amount 3.9
Going into fermentor 24
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Made a small 500ml starter with be134 which worked perfectly. Pitch at 22C and let rise. Ready to drink in a week and a half.

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  • Last Updated: 2024-08-25 11:41 UTC