M&D Azacca Saison - Beer Recipe - Brewer's Friend

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M&D Azacca Saison

140 calories 7.4 g 16 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 93%
Calories: 140 calories (Per 16oz)
Carbs: 7.4 g (Per 16oz)
Created: Tuesday July 9th 2024
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hoppy saison\

by Kev Head

OG: 1.045 FG: 1.009 ABV: 4.7% IBU: 30

1.044
1.001
5.7%
35.8
3.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 kg Bestmalz - BEST Pilsen3.1 kg BEST Pilsen 37 1.9 83%
0.38 kg Cane Sugar0.375 kg Cane Sugar 46 0 10%
0.15 kg Torrified Wheat0.15 kg Torrified Wheat 36 2 4%
0.11 kg American - Victory0.11 kg Victory 34 28 2.9%
3.74 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Azacca6 g Azacca Hops Pellet 12.5 Boil 60 min 9.77 9.1%
30 g Chinook30 g Chinook Hops Pellet 12.5 Boil 13 min 21.77 45.5%
30 g Azacca30 g Azacca Hops Pellet 12.9 Boil 2 min 4.26 45.5%
66 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Edmonton April 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 11 17 9 72 110
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 10.5
Mash volume with grains 12.7
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 20.3 L) 20
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26.8 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.8
Going into fermentor 20.8
Total: 30.5  
Equipment Profile Used: System Default
 
Notes

Planning this as a crisp and refreshing saison at around 5.7% abv. Bready malt, hint of tropical hops, and citrus/spice saison yeast.

15Jul2024 Brew day:

  • 1.0ml lactic acid in mash. Est pH = 5.5. Act. = 5.46. Added 0.5ml extra lactic acid.
  • OG = 5.7 gal @1.043. 75% eff.
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  • Last Updated: 2024-07-23 21:57 UTC