Lonesome Crow - Black Saison - Beer Recipe - Brewer's Friend

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Lonesome Crow - Black Saison

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.61 gallons
Post Boil Size: 4.58 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Pat Woodward
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Monday July 8th 2024
1.060
1.011
6.5%
27.2
26.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 lb Muntons - Maris Otter3.4 lb Maris Otter 38 2.3 34.9%
3.50 lb Avangard - Pilsner3.5 lb Pilsner 37.3 1.7 35.9%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 10.3%
0.50 lb American - Caramel / Crystal 90L0.5 lb Caramel / Crystal 90L 33 90 5.1%
0.35 lb Briess - Midnight Wheat Malt0.35 lb Midnight Wheat Malt 25 550 3.6%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 5.1%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 5.1%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.9 First Wort 0 min 15.82 33.3%
1 oz Yakima Chief Hops - Saaz1 oz Saaz Hops Pellet 2.5 Boil 10 min 4.49 33.3%
1 oz Artisan - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.9 Whirlpool 15 min 2.72 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp gypsum (calcium sulfate) Water Agt Mash 0 min.
0.25 oz gypsum (calcium sulfate) Water Agt Sparge 0 min.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
1 tsp Lactic acid Water Agt Mash 0 min.
1 tsp Lactic acid Water Agt Sparge 0 min.
 
Yeast
Omega Yeast Labs - Saisonstein’s Monster OYL-500
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Columbus, Ohio Hap Cremean 2017
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 3.47 13.9  
Mash volume with grains 4.21 16.8  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 3.51 g | 14.1 qt) 3.55 14.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.58 g | 22.3 qt) 5.61 22.4  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 4.04 g | 16.2 qt) 4.58 18.3  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.54 g | 18.2 qt) 4 16  
Total: 7.02 28.1
Equipment Profile Used: System Default
 
Notes

Made mostly with ingredients left over from iron kettle.

Brown sugar is really panella/piloncillo (1 cone shaped pack)

Used newly acquired grain mill to mill the grains.

Made with a mix of Omega Saisonstein's Monster and Wyeast Belgian Saison yeast. Both packs are out of date, so I made a starter of each. The total yeast was split with Chris Mercerhill who also brewed a saison on the same day.

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  • Last Updated: 2024-07-09 23:08 UTC