Sunday Morning Saison - Beer Recipe - Brewer's Friend

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Sunday Morning Saison

223 calories 19.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Thursday January 29th 2015
1.068
1.012
7.4%
17.4
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Liquid Malt Extract - Pilsen8 lb Liquid Malt Extract - Pilsen 35 2 76.2%
1 lb Belgian - Wheat1 lb Wheat 38 1.8 9.5%
0.50 lb German - Vienna0.5 lb Vienna 37 4 4.8%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.8%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 8.05 25%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 4.88 25%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 5 min 4.46 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Aroma 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Wyeast 3724
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 qt Speciaity Grain Mash Infusion -- 150 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.21 g | 24.8 qt) 5.63 22.5  
Mash volume with grains (equipment estimates 6.21 g | 24.8 qt) 5.83 23.3  
Grain absorption losses (steeping) -0.31 -1.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.68 2.7  
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  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.63 22.5
Equipment Profile Used: System Default
 
Notes

Tart Saison

  • Mash all grains with 5 qts of water @ 150 degrees for 30 minutes, then batch sparge with another 3 qts of water.

  • Add LME and then top off with water to the 6G mark prior to starting boil.

  • Make a starter combo of Wyeast 3711/3724 seven days prior to brew day and pitch @ 68 degrees.

  • Ramp temp 2 degrees per day until you reach 90 degrees. Once held at 90 for 2 days take you first SG reading.

  • Continue ramping temp up to 95 degrees or SG of 1.014 is reached.

  • Rack off to secondary, add 8 oz. Maltodextrin and pitch bug concoction.

  • Ferment in secondary 30-90 days, until desired tartness level is achieved.

  • Recommend using multiple bottle dregs from Sante Adairius or similar and doing an initial step directly in bottle @ 1.02, then stepping up in a flask with 1L @ 1.04, holding for a week or so as your secondary bug starter
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  • Last Updated: 2015-05-27 23:28 UTC