French Saison (AMA) - 25L - Beer Recipe - Brewer's Friend

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French Saison (AMA) - 25L

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 31.7 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Olalekan Makanjuola
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Monday August 5th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.43 kg Castle Malting - Pilsner2.43 kg Pilsner 38 1.6 37.1%
2.43 kg Rahr - White Wheat2.43 kg White Wheat 39.1 3.2 37.1%
0.78 kg Finland - Vienna Malt0.78 kg Vienna Malt 36 3 11.9%
0.65 kg Torrified Wheat0.65 kg Torrified Wheat 36 2 9.9%
0.26 kg German - Carapils0.26 kg Carapils 35 1.3 4%
6.55 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.61 g Nugget12.61 g Nugget Hops Pellet 14 Boil 60 min 18.63 11.6%
16.06 g Nelson Sauvin16.06 g Nelson Sauvin Hops Pellet 12.5 Boil 10 min 7.68 14.7%
16.06 g Brewmaster - Czech Saaz16.06 g Czech Saaz Hops Pellet 2.8 Boil 10 min 1.72 14.7%
16.06 g Mandarina Bavaria16.06 g Mandarina Bavaria Hops Pellet 8.5 Boil 10 min 5.22 14.7%
16.06 g Nelson Sauvin16.06 g Nelson Sauvin Hops Pellet 12.5 Boil 2 min 1.79 14.7%
16.06 g Brewmaster - Czech Saaz16.06 g Czech Saaz Hops Pellet 2.8 Boil 2 min 0.4 14.7%
16.06 g Mandarina Bavaria16.06 g Mandarina Bavaria Hops Pellet 8.5 Boil 2 min 1.22 14.7%
108.97 g / 0.00 €
 
Yeast
White Labs - Belgian Style Saison Blend WLP568
Amount:
1.15 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
21 - 27 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
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 Liters
Strike water volume at mash thickness of 3.5 L/kg 22.9
Mash volume with grains 27.2
Grain absorption losses -6.6
Remaining sparge water volume 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 31.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 25.5 L) 25
Estimated amount in fermentor 25
Total: 39.2  
Equipment Profile Used: System Default
 
Notes

ADDITIONAL ITEMS
1 Campden tablet per 20 gal. (75.7 L) brewing water
8 oz. (227 g) rice hulls in mash
1 oz. (14 g) sweet orange peel @ 15 min
32 fl. oz. (946 ml) Wine Expert Sauvignon Blanc grape extract @ 0 min
14 fl. oz. (414 ml) Wine Expert Pinot Noir grape extract @ 0 min
YEAST & BACTERIA
1.5 L stir-plate starter White Labs WLP568 Belgian Style Saison Blend
Champagne yeast and dextrose for bottling

Directions:
This is a variation on my silver-medal-winning recipe from NHC 2021, Sticky Fingers. This year’s variation, a rose saison, is named for a dear family friend who is also a strong female scientist with some French ancestry.

Treat Denver water using one Campden tablet per 20 gal (75.7 L) to remove chloramine. Strike with 1.5 L of 158°F (69°C) water per pound of grist and mash at 148°F (64°C) for 45 minutes. Add 5.2 stabilizer at 1 Tbsp. per 5 gal. of mash water. No mash out. Continuous sparge at 170°F (77°C) to achieve lower body.

The flameout addition of the grape extract will lower wort to whirlpool temperature and extract some good aroma and flavor from the 2-minute hop additions. Chill to 72°F (22°C), and immediately pitch a 1.5 L starter. Package at day 14–21, when fermentation is complete and beer has cleared. It is essential to bottle condition. Re-pitch with a half packet of champagne yeast and dextrose to achieve 2.4 vol. (4.8 g/L) in the bottle. This beer is best weeks 10–24.

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  • Last Updated: 2024-08-05 11:29 UTC