Jasmine Green Tea Saisonette - Beer Recipe - Brewer's Friend

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Jasmine Green Tea Saisonette

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Efficiency: 75% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Tuesday August 23rd 2011
1.054
1.013
5.3%
23.1
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Belgian Pilsen Malt6.5 lb Belgian Pilsen Malt 34 2 61.9%
3 lb Belgian Pale Wheat Malt3 lb Belgian Pale Wheat Malt 34 2 28.6%
0.50 lb Vienna Malt0.5 lb Vienna Malt 36 4 4.8%
0.50 lb Belgian Carapils0.5 lb Belgian Carapils 33 2 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5 Boil 60 min 50%
1 oz Saaz (Czech)1 oz Saaz (Czech) Hops Leaf/Whole 3.75 Boil 10 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.01 lb Jasmine Tea Petals Other Boil 1 hr.
0.02 lb Green Tea Leaves Other Boil 1 hr.
0.06 lb Green Tea Leaves Other Secondary 1 hr.
0.03 lb Jasmine Tea Petals Other Secondary 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 3.54 g | 14.2 qt) 2.97 11.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.56 30.3
Equipment Profile Used: System Default
 
Notes

Tea additions should be made at Flameout and during secondary fermentation. Tea-bags can be substituted instead of whole leaf and petals. 4 bags at flameout and 6 bags in secondary. Monitor daily when dry-hopping with the tea bags and rack off when you hit the desired profile, as the flavor can intensify quickly. A warm ferment and a long secondary are essential to a good saison.

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  • Last Updated: 2011-08-23 21:29 UTC