slightly sour sauvin saison - Beer Recipe - Brewer's Friend

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slightly sour sauvin saison

186 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Tuesday April 12th 2016
1.057
1.010
6.2%
27.3
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 69.2%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 15.4%
2 lb German - Munich Dark2 lb Munich Dark 37 15.5 15.4%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 3.2 Boil 60 min 23.14 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 3.2 Boil 10 min 4.2 16.7%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 3.2 Boil 0 min 16.7%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
0.50 tsp Yeast nutrient Other Boil 15 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carb       CO2 Level: 3.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Treat 9 gallons water with 6g slaked lime, 4g CaCl, 4g gypsum. ** Decant on mash day.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.38 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.38 qt/lb 4.49 17.9  
Mash volume with grains 5.53 22.1  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.54 g | 18.2 qt) 4.39 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

After mash, sour 3 gallons wort for 48 hours with lacto. Refrigerate the rest. Combine and proceed as usual.

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  • Last Updated: 2016-05-09 03:33 UTC