Cab Barrel Saison - Beer Recipe - Brewer's Friend

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Cab Barrel Saison

159 calories 12.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 8.25 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Phillip Davis
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Saturday April 23rd 2016
1.049
1.007
5.5%
24.0
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Pilsner10.5 lb Pilsner 38 1.6 62.6%
3.50 lb American - Wheat3.5 lb Wheat 38 1.8 20.9%
1.75 lb Canadian - Munich Light1.75 lb Munich Light 34 10 10.4%
0.65 lb German - Carapils0.65 lb Carapils 35 1.3 3.9%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 2.2%
16.77 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Magnum0.35 oz Magnum Hops Pellet 14.7 Boil 60 min 14.32 14.9%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.8 Boil 15 min 4.97 31.9%
1.25 oz Saaz1.25 oz Saaz Hops Pellet 2.73 Boil 15 min 4.71 53.2%
2.35 oz / $ 0.00
 
Yeast
The Yeast Bay - Mélange - Sour Blend
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Med/Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1 tsp of gypsum, 1 tsp of calcium chloride, and a half tsp of epsom salt. 6 gallons of sparge water (filtered tap) and the additional 8 gallons with RO water. 1/4 tab campden tab with sparge water and 2 tsp's of lactic acid to lower the ph
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.29 25.2  
Mash volume with grains 7.63 30.5  
Grain absorption losses -2.1 -8.4  
Remaining sparge water volume (equipment estimates 6.64 g | 26.6 qt) 10.06 40.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.59 g | 42.4 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 8.25 33  
Going into fermentor 8.25 33  
Total: 16.35 65.4
Equipment Profile Used: System Default
 
Notes

mash ph was perfect around 5.2-5.4. added the additional mash water around the 60 minute mark and raising the grist/water ratio to about 1.75-2 quarts per lb until able to hit mash out temp. collected about 11 gallons of wort and boiled for >90 minutes with a little more volume than expected (about 8.5 gallons). My OG was a little less too, at 1.044; but oh well, this wasn't the beer that I had any real intention other than conditioning in the barrel for a couple of months and then drinking as-is.

pitched brett-trios, and amalgamation into the (melange) conditioned cab barrel.

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  • Last Updated: 2016-04-24 19:46 UTC