SAISON II - Beer Recipe - Brewer's Friend

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SAISON II

3545 calories 305.8 g 6 L
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.44 liters
Post Boil Size: 8.04 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 60% (brew house)
Source: manuel rodriguez
Calories: 3545 calories (Per 6L)
Carbs: 305.8 g (Per 6L)
Created: Friday November 1st 2024
1.064
1.011
7.0%
21.5
9.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g Castle Malting - Château Pilsen 2RS1000 g Château Pilsen 2RS 37 1.9 44.1%
400 g Castle Malting - Château Pale Ale400 g Château Pale Ale 38 3.4 17.6%
300 g Castle Malting - Château Wheat Blanc300 g Château Wheat Blanc 38 1.8 13.2%
200 g Aromatic200 g Aromatic 33 38 8.8%
200 g Castle Malting - Château Vienna200 g Château Vienna 38 2.6 8.8%
145 g Corn Sugar - Dextrose145 g Corn Sugar - Dextrose 42 0.5 6.4%
25 g Maltodextrin25 g Maltodextrin 39 0 1.1%
2,270 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Northern Brewer5 g Northern Brewer Hops Pellet 7.8 Boil 45 min 13.57 17.9%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 10 min 4.81 35.7%
5 g Barth-Haas - Celeia5 g Celeia Hops Pellet 4.25 Boil 5 min 1.61 17.9%
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops Pellet 3.75 Hop Stand at 90 °C 15 min 1.54 28.6%
28 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.80 g Chalk Water Agt Mash 1 hr.
3.29 g Citric acid Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
0.30 g Servomyces Other Mash 0 min.
3.08 g Citric acid Water Agt Sparge 1 hr.
2 g Irish Moss Water Agt Boil 15 min.
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
11 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
22 - 30 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 110 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 22 g       Temp: 4 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.3 L Strike 69 °C 67 °C 60 min
7.28896 L Sparge 80 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.3
Mash volume with grains 7.7
Grain absorption losses -2.1
Remaining sparge water volume (equipment estimates 9.4 L) 8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 12.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 7 L) 8
Hops absorption losses (whirlpool, hop stand) -0
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8 L) 7
Total: 14.3  
Equipment Profile Used: System Default
"SAISON II" Saison beer recipe by manuel rodriguez. All Grain, ABV 7%, IBU 21.53, SRM 9.25, Fermentables: (Château Pilsen 2RS, Château Pale Ale, Château Wheat Blanc, Aromatic, Château Vienna, Corn Sugar - Dextrose, Maltodextrin) Hops: (Northern Brewer, Saaz, Celeia, Hallertau Mittelfruh) Other: (Baking Soda, Calcium Chloride (dihydrate), Chalk, Citric acid, Gypsum, Salt, Servomyces, Irish Moss)
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  • Last Updated: 2024-11-13 21:10 UTC