Is It Still Flip-Flop Saison? v2 - Beer Recipe - Brewer's Friend

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Is It Still Flip-Flop Saison? v2

171 calories 11.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.36 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 171 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)
Created: Tuesday September 10th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Dingemans - Pale Ale 10 lb Pale Ale $ 4.60 / lb
$ 46.00 		37.72 3.9 93%
0.75 lb Briess - Caramel Malt - 20L0.75 lb Caramel Malt - 20L 35 20 7%
10.75 lbs / $ 46.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Hersbrucker2.5 oz Hersbrucker Hops Pellet 4 Boil 60 min 35.8 83.3%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 4 Boil 10 min 2.6 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
0.75 g Pickling Salt Water Agt Mash 1 hr.
7 each Fermcap Water Agt Boil 1 hr.
0.30 g Potassium Metabisulfite Water Agt Kegging 0 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.21 psi       Temp: 35 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 20 10 30 90 60
Using 100% HyVee RO
***
Yield goal is 5g post-fermentation to Keg.
Assuming 10.75lb grain, 3oz hops, 8.75g total water:
pre-boil target 7.41 g Grain loss 1.34 g
after hops loss 7.32 g Hops loss 0.09 g
post-boil 6.00 g Boil loss 1.32 g
post-chill 5.76 g Chill loss 0.24 g
***
A Belgian Saison beer's water profile typically has the following levels of minerals:
Calcium: 50–150 ppm
Magnesium: 10–30 ppm
Sodium: 0–150 ppm
Chloride: 0–100 ppm
Sulfate: 100–400 ppm
***
Used source water profile from:
https://byo.com/article/saving-saison/ --or--
https://www.brewersfriend.com/homebrew/water-profiles
Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity
136 20 11 30 88 25 (HCO3)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal 6g mash-in @157F Infusion 151 °F 149 °F 60 min
2.75 gal Pre-boil target = 7.41g Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.96 g | 35.8 qt) 8.95 35.8  
Mash volume with grains 9.81 39.3  
Grain absorption losses -1.34 -5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.36 29.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.75 23  
Volume into fermentor 5.75 23  
Total: 8.95 35.8
Equipment Profile Used: System Default
 
Notes

1) Rehydrate the yeast at 77-84F, see info/link below
2) Add Fermcap prior to boil
3) Ferment at 75F
4) Add PMB when kegging

***
Rehydrate info from - https://fermentis.com/en/product/safale-be‑134/

1) Sprinkle the yeast on the surface of 10 times its weight (~1/2 cup) in clean, sterilized water or boiled & hopped wort at 25-29°C (77-84F).
2) Leave to rest for 15 - 30 minutes.
3) Gently stir and pitch the resultant cream into the fermentation vessel.

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  • Last Updated: 2024-10-02 01:22 UTC