Highwayman Saison - Beer Recipe - Brewer's Friend

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Highwayman Saison

213 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.120 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/highwayman/?utm_source=sfmc&utm_meduim=Email&utmCampaign=AHA
Created: Sunday May 5th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 87.1%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 7.9%
8 oz Proximity - Caravienne 208 oz Caravienne 20 34.5 20 4%
2 oz German - CaraMunich I2 oz CaraMunich I 34 39 1%
12.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 15.07 59.6%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 2.27 19.9%
0.27 oz East Kent Goldings0.265 oz East Kent Goldings Hops Pellet 5 Boil 5 min 0.48 10.5%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Whirlpool 10 min 0.85 9.9%
2.51 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Bitter Orange Peel Flavor Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
1 tsp Yeast Nutrient Other Mash 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.07 psi       Temp: 35 °F       CO2 Level: 3.75 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.36 17.4  
Mash volume with grains 5.29 21.2  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 4.36 g | 17.4 qt) 0.26 1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.51 22  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Going into fermentor 5.5 22  
Total: 4.62 18.5
Equipment Profile Used: System Default
 
Notes

Three days in advance, I made a yeast starter with one packet of yeast and one can of Propper Starter, diluted with one can of water. The starter propagated at room temperature. Fermentation was warmer than normal: I ran the yeast starter at about 68°F (20°C), then chilled the wort to 78°F (26°C) before adding the yeast. Fermentation started at room temperature of 68°F (20°C), then I ramped it up to 72°F (22°C) for two days, then up to 75°F (24°C) for two days, then up to 78°F (26°C) to finish it off. I stored the beer at refrigerator temperature after fermentation was complete.
Gold in NHC 2023



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  • Last Updated: 2024-05-05 16:20 UTC