Saison Brett - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Saison Brett

217 calories 19.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.15 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Friday June 3rd 2016
1.066
1.013
7.0%
39.2
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 83.3%
1 lb German - Munich Light1 lb Munich Light 37 6 8.3%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 60 min 30.86 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 5.96 25%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.39 25%
4 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
Brett C (co-pitch)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 90 min
Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3.71 14.9  
Mash volume with grains 4.59 18.4  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 4.98 19.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume 7.15 28.6  
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: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Saccharification:150 degrees, 90 minutes
Sparge: 170 degrees, 10 minutes

General Instructions:
Mash and boil are straightforward. Add the candy sugar with 5 minutes left. Pitch yeast at 75 and keep it warm for a couple of weeks, then let it sit undisturbed for a month or two until the brett is done. And for heaven's sake don't fear the 3724! I didn't dry hop this beer, but it would be very good with some dry hopping. You could do Amarillo to boost the citrus, EKG to compliment the brett, or more Saaz.

BREWDAY NOTES:
Actual SG: 1.063
If we get down to 1.002: 8% ABV

Pitched yeast at approx 75F. Placed in Living room at 74F

Last Updated and Sharing
 
1,978
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-06-03 19:10 UTC