Martas Saison - Beer Recipe - Brewer's Friend

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Martas Saison

198 calories 21.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jens Christian Vik
Calories: 198 calories (Per 330ml)
Carbs: 21.8 g (Per 330ml)
Created: Tuesday October 20th 2015
1.064
1.018
6.1%
22.4
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pilsner4.5 kg Pilsner 38 1.6 84.9%
250 g German - Vienna250 g Vienna 37 4 4.7%
150 g German - CaraMunich II150 g CaraMunich II 34 46 2.8%
400 g Belgian Candi Sugar - Amber/Brown400 g Belgian Candi Sugar - Amber/Brown 38 60 7.5%
5,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.5 Boil 90 min 16.3 47.6%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 15 min 5.16 35.7%
7 g East Kent Goldings7 g East Kent Goldings Hops Pellet 5 Boil 5 min 0.97 16.7%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
400 g Candi sugar, amber Flavor Boil 15 min.
30 g Fresh lime peel Flavor Boil 15 min.
20 g Fresh orange peel Flavor Boil 15 min.
1 tsp irish moss Other Boil 15 min.
18 g Fresh grapefruit peel Flavor Boil 15 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 235 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 66 °C 90 min
5 L Sparge -- 76 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 19.6
Mash volume with grains 22.8
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 14.7 L) 17.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28.8 L) 32
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 37.5  
Equipment Profile Used: System Default
 
Notes

Aprox 18g of yeast pitched straight into wort.
Citrus flavours will be more noticable after some weeks on keg/bottle. Be careful not to over do the citrus peel.

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  • Last Updated: 2015-10-20 17:59 UTC