2024 Spring Saison - Beer Recipe - Brewer's Friend

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2024 Spring Saison

141 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (ending kettle)
Hop Utilization: 92%
Calories: 141 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Wednesday September 11th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Voyager Craft Malt - Atlas Latrobe3 kg Atlas Latrobe 37.6 2.03 62.2%
0.52 kg Voyager Craft Malt - Heritage Rye0.52 kg Heritage Rye 38.5 3.05 10.8%
0.52 kg Gladfield - Rye Malt0.52 kg Rye Malt 35 3 10.8%
0.50 kg New Zealand - Wheat Malt0.5 kg Wheat Malt 35.4 2.13 10.4%
0.13 kg Weyermann - Acidulated0.13 kg Acidulated 27 3.4 2.7%
0.13 kg Cane Sugar0.125 kg Cane Sugar - (late boil kettle addition) 46 0 2.6%
0.03 kg Gladfield - Eclipse Roasted Wheat0.025 kg Eclipse Roasted Wheat 34 525.6 0.5%
4.82 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 12.5 Boil 75 min 28.79 21.1%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 15 min 4.1 15.8%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 2.75 Boil 15 min 3.01 21.1%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 5 min 2.2 21.1%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 2.8 Boil 5 min 1.23 21.1%
95 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
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 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
17 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 14.1
Mash volume with grains 17.2
Grain absorption losses -4.7
Remaining sparge water volume 21.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 30
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 21.1 L) 24
Estimated amount in fermentor 24
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Mash in 9am Thurs 21 Nov 2024.
Collected 30 litres @11 brix=1.042 (after adding 125g sucrose on the way to the boil).
Boiling 11am.
Into fermenter 1:30pm, 24 litres after cooling, 21 litres into fermenter @25C, 60 sec O2, into fridge to finish cooling.
Yeast = pack of MG French Saison dry, plus for complexity about 50ml Saison Dupont and Saison Dottignies slurry from 2021, and 250ml Mogwai Saison slurry from Feb 24. Pitched at 18.3C at 7pm.
12pm Friday 22/11 upped to 18.5C. 3 pm Saturday 11.5 brix=1.040.
1pm Sun 23/11 9 brix=1.026, removed from fridge and put in sitting room, 21C ambient. 9pm Sunday 20.5C. 8am Monday 25/11 23C 7.25 brix=1.016, replaced foil with clingfilm, moved to back corridor. 9am Tues 26 Nov 25C, 5 brix=1.002, smells farty.

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  • Last Updated: 2024-11-25 22:51 UTC