Shipwrecked Saison - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Shipwrecked Saison

187 calories 17.8 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 30 liters (ending kettle volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: channel66
Calories: 187 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
URL: http://www.homebrewtalk.com/showthread.php?t=439724
Created: Thursday January 21st 2016
1.061
1.013
6.2%
35.5
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.94 kg German - Pilsner4.94 kg Pilsner 38 1.6 65.5%
1.63 kg German - Wheat Malt1.63 kg Wheat Malt 37 2 21.6%
272.50 g German - Vienna272.5 g Vienna 37 4 3.6%
135 g German - Acidulated Malt135 g Acidulated Malt 27 3.4 1.8%
562.50 g Belgian Candi Sugar - Clear/Blond562.5 g Belgian Candi Sugar - Clear/Blond - (late boil kettle addition) 38 0 7.5%
7,540 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
53.12 g Willamette53.12 g Willamette Hops Pellet 5.5 Boil 60 min 28.12 50%
53.12 g Saaz53.12 g Saaz Hops Pellet 4 Boil 10 min 7.42 50%
106.24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
17.50 g Crushed coriander seed Spice Boil 5 min.
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Variable
Optimum Temp:
21 - 35 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 66 °C 60 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 27.9
Mash volume with grains 32.5
Grain absorption losses -7
Remaining sparge water volume 26
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 38.7 L) 46
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 37.3 L) 30
Estimated amount in fermentor 30
Total: 53.9  
Equipment Profile Used: System Default
 
Notes

Total Grain Weight: 13 lbs 3.4 oz
Mash Temperature: 150 F
Mash Time 1 Hour
Sparge Temperature: 168.1 F



Fermentation:

Pitch the starter at 70f. Wait for fermentation to begin then start ramping the temperature upwards to 90f. Hold here for the remainder of fermentation.

If bulk aging bring the temp back down to ambient slowly. Allow to age in a dark room.

Notes:

This recipe is something I've been working on for awhile now, tweaking a little here a little there. I feel as though I have it pretty well to the point that I can call it finished. It has been very very well received by all those who have either brewed it or tried it. It is a gold medal winning recipe by LoloMT7 and a silver medal by myself. His scoring a perfect 50-50 at the Montana Mashup Homebrew Competition. Mine scoring a 46-50 at the Maine Homebrewers Competition placing behind my barrel aged version of a similar recipe.

Last Updated and Sharing
 
1,604
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-02-06 11:14 UTC