Saison La Costa - Beer Recipe - Brewer's Friend

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Saison La Costa

169 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 21 gallons (fermentor volume)
Pre Boil Size: 23 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 82% (brew house)
Source: JGT
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday December 18th 2014
1.051
1.014
4.8%
23.2
10.4
7.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 55.8%
6 lb American - Vienna6 lb Vienna 35 4 16.8%
6 lb Belgian - Munich6 lb Munich 38 6 16.8%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 4.2%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 2.8%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 2.8%
3 oz American - Roasted Barley3 oz Roasted Barley 33 300 0.5%
2 oz American - Black Malt2 oz Black Malt 28 500 0.3%
35.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 9.34 25%
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 6.3 18.8%
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 30 min 7.54 37.5%
1.50 oz Saaz1.5 oz Saaz Hops Leaf/Whole 3.5 Hopback 5 min 18.8%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Boil 10 min.
3 oz Lemon-Lime Zest Spice Boil 10 min.
1 oz Corriander Spice Boil 10 min.
2 oz Sweet Orange Peel Spice Boil 10 min.
10 g Chalk Water Agt Mash 1 hr.
16 g Calcium Chloride Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
25 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 1004 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
10g gypsum CaSO4, 6g Epsom salt MgSO4, 16 g CaCl, 10g chalk CaCO3, 10g Baking soda NaHCO3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.5 gal Recirculation Infusion -- 151 °F 30 min
13 gal Sparge -- 165 °F 60 min
15.5 gal Acid Rest Temperature -- 122 °F 20 min
15.5 gal Infusion -- 156 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22.8 gal (91.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10.8 gal (43.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.29 gal (65.18 qt). Suggest reducing strike water volume to 9.14 gal (36.54 qt) and adding 4.29 gal (17.18 qt) sparge/top-off. 13.43 53.7  
Strike water volume at mash thickness of 1.5 qt/lb 13.43 53.7  
Mash volume with grains 16.29 65.2  
Grain absorption losses -4.48 -17.9  
Remaining sparge water volume (equipment estimates 14.1 g | 56.4 qt) 14.3 57.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 22.8 g | 91.2 qt) 23 92  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 21.06 84.2  
Hops absorption losses (hopback) -0.06 -0.2  
Going into fermentor 21 84  
Total: 27.73 110.9
Equipment Profile Used: System Default
 
Notes

2.3 oz lemon zest, .7 oz lime zest, 2 oz orange peel, ground corriander
Balanced water profile.

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  • Last Updated: 2018-12-20 00:13 UTC