Saison de Houblon - Beer Recipe - Brewer's Friend

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Saison de Houblon

162 calories 12.9 g 12 oz
Beer Stats
Method: Extract
Style: Saison
Boil Time: 15 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.000 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 162 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Sunday April 10th 2016
1.050
1.007
5.5%
28.5
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Wheat3 lb Dry Malt Extract - Wheat - (late boil kettle addition) 42 3 42.9%
3 lb Dry Malt Extract - Wheat3 lb Dry Malt Extract - Wheat - (late boil kettle addition) 42 3 42.9%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 14.3%
7 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Whirlpool at 155 °F 30 min 28.46 28.6%
3 oz Galaxy3 oz Galaxy Hops Pellet 14.25 Dry Hop 7 days 42.9%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 28.6%
7 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 (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 281 B cells required
House brettanomyces blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 281 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 5.91 g | 23.6 qt) 6.5 26  
Pre boil volume (equipment estimates 5.91 g | 23.6 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.54 2.2  
Boil off losses -0.38 -1.5  
Post boil volume 6.08 24.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 6 24  
Total: 6.5 26
Equipment Profile Used: System Default
 
Notes

Pilsen and wheat malts provide a crisp and crackery backbone (and a rocky white head) to a dry beer where the yeast and hops are the stars of the show. The addition of cane sugar helps dry out the beer.

The Mandarina Bavaria hops, a new varietal from Germany feature intense tangerine, pineapple, lemon and citrus flavors with a resinous, herbal finish. Added exclusively in a post-boil hop stand and as dry hops, expect intense flavor and aroma with a lighter, refreshing bitterness.

Fruity and peppery, Wyeast's French Saison strain is highly attenuative, producing a dry beer, especially when coupled with the Brettanomyces blend. At the same time, it's high glycerol production leaves a fuller mouthfeel than is typically found in dry ales.

The Brettanomyces blend is primarily Brettanomyces Drei (guava, passion fruit, and apricot), with lesser amounts of Brettanomyces Bruxellensis (cherries, leather, barnyard funk) and Brettanomyces Claussenii (pineapple, citrus, mild funk).

The resulting beer should be dry, crisp, and pleasantly fruity. Expect prominent notes of citrus, tropical fruit, and pepper, supported by rustic funk and mild herbal notes.

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  • Last Updated: 2016-05-15 22:10 UTC