Bretted Petite Saison - Beer Recipe - Brewer's Friend

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Bretted Petite Saison

129 calories 9.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 129 calories (Per 330ml)
Carbs: 9.6 g (Per 330ml)
Created: Wednesday May 13th 2015
1.043
1.005
5.0%
32.6
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.60 kg German - Pilsner4.6 kg Pilsner 38 2.77 94.8%
200 g Flaked Wheat200 g Flaked Wheat 34 3.84 4.1%
50 g German - Carapils50 g Carapils 35 1.97 1%
4,850 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Saaz90 g Saaz Hops Leaf/Whole 3.5 Boil 45 min 31.24 90%
5 g Saaz5 g Saaz Hops Leaf/Whole 3.5 Boil 15 min 0.94 5%
5 g Saaz5 g Saaz Hops Leaf/Whole 3.5 Boil 5 min 0.38 5%
100 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g CALCHLF Water Agt Mash 1 hr.
14 g CALSUL Water Agt Mash 1 hr.
1.20 g PFT Fining Boil 15 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
29 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
Brettanomyces Bruxellensis
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
29 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 137       CO2 Level: 2.8 Volumes
 
Target Water Profile
Bitters and Pale Ales
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 6 10 100 200 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 68 °C 60 min
23 L Sparge -- 75 °C 75 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.6
Mash volume with grains 17.8
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 22.4 L) 24.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 38.8  
Equipment Profile Used: System Default
 
Notes

Taken from page 315 of ASB's
I've changed the Brett C to Brett B for a more aggressive Brett character

I may possibly dry hop with some more noble hops (Hallertau or Sterling) towards packaging as Mike suggests

As per Experimental Homebrewing I will leave the lid very lose during fermentation so not to cause any pressure on the Dupont yeast which apparently can stall even with the slightest amount of back pressure

Prime 25lts with 137g cane sugar @ 5°C = 2.8 vols

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  • Last Updated: 2015-07-27 15:46 UTC