Blackberry Farm Classic Saison - Beer Recipe - Brewer's Friend

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Blackberry Farm Classic Saison

159 calories 12.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Monday October 21st 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 lb Weyermann - Pilsner4.8 lb Pilsner 36 1.5 49.5%
3.90 lb Carolina Malt House - Tennessee 2-row3.9 lb Tennessee 2-row 37 1.9 40.2%
1 lb Rahr - Red Wheat1 lb Red Wheat 39.1 3.2 10.3%
9.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Hopsteiner - Helios0.2 oz Helios Hops Pellet 19.5 First Wort 60 min 10.33 5.9%
0.20 oz Hopsteiner - Helios0.2 oz Helios Hops Pellet 19.5 Boil 60 min 9.39 5.9%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 20 min 7.29 29.4%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Whirlpool 15 min 2.38 29.4%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Whirlpool 15 min 3.74 29.4%
3.40 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 20.98 psi       Temp: 37 °F       CO2 Level: 3.5 Volumes
 
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 Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.64 14.6  
Mash volume with grains 4.41 17.7  
Grain absorption losses -1.21 -4.9  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 0.83 3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 4.46 17.9
Equipment Profile Used: System Default
 
Notes

Mash at 145 for 30 minutes. Then raise to 158 for 30 minutes. Then raise to 170 for 10 minutes. Then add first wort hops.

Boil for 80 minutes.

Then chill to 70 and pitch yeast. Ferment at 70 and allow to free rise as much as it wants. Once gravity is 1008 set temp to 70 and keep it there for 7 days.

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  • Last Updated: 2024-10-21 02:53 UTC