Saison Camille - Beer Recipe - Brewer's Friend

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Saison Camille

179 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Tim Hamersly
Hop Utilization: 80%
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Thursday January 9th 2025
1.055
1.009
6.1%
8.9
8.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Great Western - Superior Pilsen (1.6 °L)5 lb Superior Pilsen (1.6 °L) 35 1.6 41.8%
4.10 lb Briess - White Wheat Malt4.1 lb White Wheat Malt 39.1 2.5 34.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 8.4%
840 g pomegrate molasses - US - pomegrate molasses - Pomegrate molasses - Pomegranate Molasses840 g US - pomegrate molasses - Pomegrate molasses - Pomegranate Molasses - (late boil kettle addition) 32 28 15.5%
11.95 lbs / $ 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 30 min 8.86 100%
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.
1 ml Cellarscience - Brutzyme Water Agt Secondary 0 min.
1 g Ascorbic Acid Water Agt Kegging 0 min.
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
1 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) 99 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
7 gal 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 5.05 20.2  
Mash volume with grains 5.86 23.4  
Grain absorption losses -1.26 -5.1  
Remaining sparge water volume (equipment estimates 2.21 g | 8.8 qt) 4.46 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.75 g | 23 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.16 0.7  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.51 38.1
Equipment Profile Used: System Default
 
Notes

Mash for 90 mins at 148 F

Boil for 15 mins. Do not add hops.

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 3.2 is reached.

Re-boil for 30 mins. 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 frozen Raspberries in a mesh bag for color 2 days before end of fermentation.

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

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  • Last Updated: 2025-02-02 04:52 UTC