Oaked Saison - Belgian Strong - Beer Recipe - Brewer's Friend

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Oaked Saison - Belgian Strong

336 calories 26.3 g .5 L
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Beer Stats
Method: Extract
Style: Saison
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Nick Chambers
Calories: 336 calories (Per .5L)
Carbs: 26.3 g (Per .5L)
Created: Tuesday October 29th 2024
1.073
1.010
8.3%
21.0
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Muntons - Light Dry Malt Extract (DME)2.5 kg Light Dry Malt Extract (DME) 42 4.3 54.3%
500 g Muntons - Wheat Spraymalt (DME)500 g Wheat Spraymalt (DME) 44 4 10.9%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose 42 0.5 21.7%
4 kg / 0.00 €
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
300 g Weyermann - Munich Type II (Dark)300 g Munich Type II (Dark) 37 10 6.5%
300 g Weyermann - CaraRed300 g CaraRed 35 19.3 6.5%
0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 60 min 15.18 63.8%
17 g Barth-Haas - Hallertauer Tradition17 g Hallertauer Tradition Hops Leaf/Whole 5.5 Boil 20 min 5.79 36.2%
47 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Lactic acid Water Agt Mash 0 min.
0.50 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Servomyces Other Boil 10 min.
30 g Oak Chips Flavor Secondary 7 days
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
22 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
22 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.32 bar       Temp: 16 °C       CO2 Level: 3.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 27.8 L) 24.5
Mash volume with grains (equipment estimates 27.8 L) 24.9
Grain absorption losses (steeping) -0.6
Volume increase from sugar/extract (early additions) 2.6
Pre boil volume (equipment estimates 29.8 L) 26.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 21
Going into fermentor 21
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 24.5  
Equipment Profile Used: System Default
 
Notes

Step by Step

Add 1 tsp. 80% lactic acid to water in kettle. Heat water to ~160 F (71 C).

Add crushed steeping grains in a mesh bag to the water and steep for 45 minutes at 71 C. Remove grains, allowing the bag to drip over the kettle, and then bring the wort to a boil.

When a boil is reached, remove kettle from heat and stir in the dried malt extracts. Once fully dissolved, turn the heat back on and bring to a boil.

Boil the wort for 90 minutes, adding Fuggles hops at 30 min and Hallertauer hops at 70 min. Add yeast nutrients (I use 1 tablet BrewFerm Servomyces yeast nutrient), Irish moss and dextrose at 10 minutes remaining.

Chill the wort to around 24 °C (75 °F). Transfer to primary fermenter. Aerate the wort well, pitch yeast and swirl fermenter to mix well. Place blow-out valve for first 24-36 hours, then switch to normal airlock. LalBrew Farmhouse yeast prefers it on the warmer end, so if you can, keep the temps between 22-23 °C (71.5-73.5 °F) for the entire primary ferment.

NOTE: Some Saison yeast strains are prone to stall, so allow the beer to ferment in primary a full two weeks if needed. LalBrew Farmhouse yeast is not prone to this, especially when provided with good yeast nutrient at start. It could even be done in 5 days, so just keep an eye on it. I also use 2 packets (22 g) of LalBrew Farmhouse yeast to ensure it overcomes the high starting gravity.

Once primary fermentation is done, transfer to secondary. I use a conical fermenter that allows removal of trub and secondary fermentation without transferring to a new vessel.

For secondary aging, add toasted oak chips to simulate barrel aging at the start of secondary. I prefer medium toasted ex-bourbon barrel chips. To do this, boil oak chips in water for 15 min, then let cool for 5 minutes. Place chips in sterilized mesh bag weighed down with sterilized stainless-steel balls so that it fully submerges, then add to secondary fermenter.

Let age for another 1-3 weeks in secondary (tasting at 1 week and then every couple of days for desired oak flavor).

Once the desired oakiness is reached, transfer to bottles or keg. If bottling, add 9.2 grams sugar per liter before bottling. If kegging, simply transfer to sterilized keg and set CO2 pressure to 11 psi at 38 F (3.5 C) adding 1 psi for every 2 degrees above 38 F.

Recipe created by heavily modifiying the Brew Your Own Solara Saison recipe.

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  • Last Updated: 2024-11-12 15:34 UTC