Saison Camille - Beer Recipe - Brewer's Friend

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Saison Camille

166 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 15 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.34 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Tim Hamersly
Hop Utilization: 80%
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Thursday January 9th 2025
1.051
1.008
5.7%
5.4
3.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Great Western - Superior Pilsen (1.6 °L)4 lb Superior Pilsen (1.6 °L) 35 1.6 34.2%
4 lb Briess - White Wheat Malt4 lb White Wheat Malt 39.1 2.5 34.2%
18 oz Flaked Wheat18 oz Flaked Wheat 34 2 9.6%
11.20 oz Weyermann - Carafoam11.2 oz Carafoam 34.5 2.2 6%
20 oz Raspberry20 oz Raspberry - (late fermenter addition) 3.15 0 10.7%
10 oz Pomegranate juice concentrate - US - Pomegranate juice concentrate - Pomegranate10 oz US - Pomegranate juice concentrate - Pomegranate - (late boil kettle addition) 20 0 5.3%
187.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil at 212 °F 15 min 5.38 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablets Water Agt Mash 90 min.
10 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
8 g CellarScience - FermFed Other Mash 10 min.
6 ml Lactic acid Water Agt Mash 0 min.
4 g Ascorbic Acid Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
16 oz Goodbelly Probiotic Other Primary 0 min.
2 ml Cellarscience - Brutzyme Water Agt Secondary 0 min.
1 g Ascorbic Acid Water Agt Kegging 0 min.
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
71.6 - 86 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 19.62 psi       Temp: 35 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Crystal Geyser CG Roxane Olancha plant 2024
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 4 0 55 57 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 qt Mash, low end for dry product Temperature 148 °F 148 °F 90 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.23 20.9  
Mash volume with grains 6.06 24.2  
Grain absorption losses -1.31 -5.2  
Remaining sparge water volume (equipment estimates 1.74 g | 7 qt) 1.67 6.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.41 g | 21.7 qt) 5.34 21.4  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.9 27.6
Equipment Profile Used: System Default
 
Notes

Mash for 90 mins at 148 F

Chill to 100 F.

Pre-acidify to pH 4.5 before adding Lactobacillus (Goodbelly)

Hold temp of 100 F. Seal kettle lid shut. Purge head space with CO2.

Acidify for 24-48 hrs until Target pH of 3.3 is reached.

Boil for 20 mins.
Add 1/2 of the raspberry puree to the boil at 5 min.
Add hops, yeast nutrient, Whirlfloc.

Chill to 75 F, pitch yeast. Double pitch due to low pH.

Ferment for 5-14 days until FG is reached.

Add remainder of raspberry puree 2 days before end of fermentation.

Serving pressure at 35F is 20 psi to maintain proper carbonation.

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  • Last Updated: 2025-03-13 05:55 UTC