2024 Spring Saison - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

2024 Spring Saison

146 calories 13.8 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (ending kettle)
Hop Utilization: 92%
Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Wednesday September 11th 2024
Similar Recipes

hoppy saison\

by Kev Head

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

1.048
1.010
5.1%
31.7
3.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 kg Voyager Craft Malt - Atlas Latrobe3.25 kg Atlas Latrobe 37.6 2.03 69.1%
0.50 kg Voyager Craft Malt - Heritage Rye0.5 kg Heritage Rye 38.5 3.05 10.6%
0.13 kg Cane Sugar0.125 kg Cane Sugar 46 0 2.7%
0.13 kg Weyermann - Acidulated0.125 kg Acidulated 27 3.4 2.7%
0.50 kg New Zealand - Wheat Malt0.5 kg Wheat Malt 35.4 2.13 10.6%
0.20 kg Weyermann - Munich Type I0.2 kg Munich Type I 38 6 4.3%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 13 Boil 60 min 17.78 14.6%
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 15 min 9.9 42.7%
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 5 min 3.98 42.7%
82 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
0.80 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L protein rest Temperature 57 °C 55 °C 5 min
2 L sacc rest 2 Temperature 55 °C 63 °C 30 min
sacc rest Temperature 63 °C 68 °C 30 min
Glycoprotein rest Temperature 68 °C 72 °C 10 min
Mash out Temperature 72 °C 77 °C 10 min
16 L sparge Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.7
Mash volume with grains 16.7
Grain absorption losses -4.6
Remaining sparge water volume 21.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 30.5 L) 30
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 22.5 L) 23
Estimated amount in fermentor 23
Total: 35.4  
Equipment Profile Used: System Default
"2024 Spring Saison" Saison beer recipe by stretch. All Grain, ABV 5.09%, IBU 31.66, SRM 3.81, Fermentables: (Atlas Latrobe, Heritage Rye, Cane Sugar, Acidulated, Wheat Malt, Munich Type I) Hops: (Magnum, East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
Last Updated and Sharing
 
50
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-11-03 22:09 UTC