Parkway Christmas Saison+Glühbier - Beer Recipe - Brewer's Friend

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Parkway Christmas Saison+Glühbier

197 calories 18.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BRPinNC
Rating:
5.00 (1 Review)

Calories: 197 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Sunday September 14th 2014
1.060
1.012
6.3%
28.9
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 58.4%
2 lb German - Vienna2 lb Vienna 37 4 23.4%
8 oz Torrified Wheat8 oz Torrified Wheat 36 2 5.8%
5 oz German - CaraMunich III5 oz CaraMunich III 34 57 3.6%
4 oz Belgian - Aromatic4 oz Aromatic 33 38 2.9%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 5.8%
8.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Brewer's Gold0.7 oz Brewer's Gold Hops Pellet 5.9 Boil 90 min 22.29 41.2%
0.30 oz Styrian Celia Goldings0.3 oz Styrian Celia Goldings Hops Pellet 3.2 Boil 60 min 4.84 17.6%
0.30 oz Styrian Celia Goldings0.3 oz Styrian Celia Goldings Hops Pellet 3.2 Boil 10 min 1.76 17.6%
0.40 oz Styrian Celia Goldings0.4 oz Styrian Celia Goldings Hops Pellet 3.2 Dry Hop 10 days 23.5%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
1 each Star Anise Spice Bottling --
1 tsp Lemon Zest Spice Bottling --
2 tsp Orange Zest Spice Bottling --
0.50 tsp Coriander seeds Spice Bottling --
0.65 tsp Black Peppercorns Spice Bottling --
0.50 each Cinnamon stick Spice Bottling --
5 each Cloves, whole Spice Bottling --
0.50 tsp Nutmeg Spice Bottling --
0.50 tsp Ginger, ground Spice Bottling --
5 g Calcium chloride Water Agt Other --
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       Amount: 3.0 oz.       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Add 5 g. CaCl2 to hit target "Balanced Profile". Still low on SO4, but don't have epsom salt.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt 2.0 qt/lb Temperature -- 131 °F 5 min
16 qt Temperature -- 145 °F 50 min
16 qt Temperature -- 154 °F 10 min
16 qt Temperature -- 162 °F 10 min
15 qt Temperature -- 172 °F 10 min
5 qt Bring back to 20 qt. pre boil Sparge -- 172 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.52 g | 30.1 qt) 6.26 25  
Mash volume with grains (equipment estimates 8.16 g | 32.7 qt) 6.9 27.6  
Grain absorption losses -1.01 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.26 g | 25 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 4 16  
Volume into fermentor 4 16  
Total: 6.26 25
Equipment Profile Used: System Default
 
Notes

PRE-BREW

  1. Make yeast starter 2-3 days before Brew Day.
  2. Go ahead and make the two tinctures. They have a very long shelf life.
    2a. Glühwein Tincture:
    To 3 oz. rum, add the anise, lemon & orange zest, cinnamon, cloves.
    Saison Tincture:
    2b. To 3 oz. vodka, add the coriander, pepper, ginger and nutmeg.
    2c. Put both into sterilized jars with tight-fitting lids in a cool, dark place until Bottling Day.
    BREW DAY
  3. First, make the wort. But during the boil, add ONLY the hops and Irish Moss, not the spices.
    FERMENTATION
  4. Proceed with Primary fermentation of the whole batch for ~10 days. Don't forget the dry hop addition.
  5. Proceed with Secondary Fermentation.
    BOTTLING DAY
  6. Transfer half the beer into the bottling bucket. Add priming sugar and Saison tincture TO TASTE, stir gently, rest 30 min. and bottle. Then do the same with the Glühwein batch. NOTE: I ended up using 10 tsp. of tincture in 1.5 gal. beer for each batch.

    ACK - Starting point recipes:
  7. http://www.brewersfriend.com/homebrew/recipe/view/43075/flowers-wood
  8. Glühwein recipe from friends Steffen & Evy in Ulm, B-W, DE.
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  • Last Updated: 2015-02-17 20:09 UTC